20 mins
Not Too Tricky
serves 4
About the recipe
If you can’t get hold of Colwick cheese, then feta, ricotta or mild goat’s cheese works just as well. Delicious!
Ingredients
4 ripe white or yellow peaches
6 slices of Parma ham
50g Colwick cheese
½ a radicchio lettuce, finely sliced
quality balsamic vinegar
extra virgin olive oil
sea salt
freshly ground black pepper
Method
- Preheat the grill to full whack. Place the whole peaches onto a snug-fitting baking tray and pop under the grill for 8 to 10 minutes, or until soft and blackened on top, then leave aside to cool.
- Once cool, peel the skin off the peaches, then halve, discard the stones and tear the flesh into rough 2cm chunks.
- Arrange the Parma ham on plates and crumble over the cheese. Finely slice the radicchio and scatter over with the peach chunks.
- In a small bowl, mix 2 tablespoons balsamic with 4 tablespoons extra virgin olive oil and drizzle over the salad. Season lightly with sea salt and black pepper, before serving.
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