Salads

Honey grilled peaches and mozzarella salad

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Celebrating gorgeous UK made mozzarella, this roasted peach salad reminds me of lovely sunny lunches in Sydney. I’ve said to grill the peaches and ciabatta on a griddle pan but if you fancy lighting a barbecue, particularly a charcoal one, the result is extra special.

 

Ingredients

For the salad

  • 2 slightly underripe peaches, cut into quarters and stones removed
  • 1 tsp olive oil
  • few thyme sprigs, leaves picked
  • handful of rocket, pea shoots or lambs lettuce
  • handful of cherry tomatoes, halved
  • 2–4 slices prosciutto or Parma ham, torn into pieces
  • 125/4½oz–150g/5½oz mozzarella ball
  • 1 tbsp clear honey
  • 2–3 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • few basil leaves, torn
  • flaked sea salt and freshly ground black pepper

To serve

  • 2 large slices of ciabatta or a ciabatta roll cut in half through the middle
  • 1 large garlic clove, peeled and bashed
  • 2 tbsp extra virgin olive oil

 

Honey grilled peaches and mozzarella salad

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