Griddled Peaches With Prosciutto & Blue Cheese
This delightful peach salad with peppery rocket, tangy blue cheese, and crispy prosciutto is a burst of vibrant flavors and textures. Caramelized peach quarters add a sweet contrast to the savory elements, creating a beautifully balanced dish perfect for a light lunch or starter. Drizzled with a simple balsamic vinaigrette, this salad is a wonderful celebration of summer produce.
— Constant Cookbook
Ingredients
- 4 ripe peaches , stoned and quarters
- 4 tbsp olive oil
- 100g bag of rocket
- 100g blue cheese , crumbled
- 85g pack prosciutto
- 1 tbsp balsamic vinegar
Instructions
- Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan until really hot, add the peaches, cooking for 2-3 mins on each cut side until caramelised. Set aside.
- Toss the rocket in 1 tbsp of the olive oil and pile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.
Cook Time
5M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 285 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 2.15 milligram of sodium
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