Roasted peach salad with Parma ham and goats cheese
This decadent salad is guaranteed to impress. Roasting peaches in rapeseed oil brings out even more flavour and what better way to enjoy them than in a delicious salad dressed with capers, rapeseed oil, mint and parsley.
Serves 4
Ingredients
Caper, parsley and mint dressing
Juice of a lemon
2 tbsp red wine vinegar
A handful of fresh mint chopped up finely
2 tbsp capers chopped up finely
A handful of fresh parsley chopped up finely
1 tbsp honey
Roasted Peach Salad
4 fresh and ripe peaches
Juice of a lemon
2tbsp littleseed Extra Virgin British rapeseed oil
75g Parma ham
100g goats cheese
100g quinoa (dried weight) cooked and cooled
80g washed baby spinach leaves
Optional: 40g Lightly salted roasted Fava bean snacks from Honest Bean
Method
Preheat the oven to 180C
Cut the peaches in half removing the stones add to a bowl or dish and cover with the lemon juice.
Leave the peaches to marinate while you make the dressing.
Chop the capers, mint and parsley finely and then add to a clean jam jar (make sure the jam jar has a tight fitting lid)
Add the lemon juice, oil, vinegar and honey to the jar then put the lid on tightly and shake until all the ingredients are combined. Put to one side.
Remove the marinated peaches from the lemon juice and place them in a roasting tin. Drizzle on the cold pressed rapeseed oil and roast in the oven for 15 minutes.
To assemble the salad start by laying slices of parma ham around the edge of a large serving bowl, add the quinoa to the centre of the dish followed by the spinach leaves.
Arrange the roast peaches on top of the salad, followed by slices of the goats cheese.
Give the dressing a quick shake, then pour all over the top of the salad.
Finish by sprinkling on some lightly salted roasted fava beans for a bit of extra crunch.
Cooking Time
15 minutes to roast the peaches
Prep Time
15 minutes
Recipe Notes
This salad makes a great lunch for 4 people or a delicious addition to a buffet. Whether you’ve got some peaches that haven’t ripened and are still rock hard or some that have spent a little too long in the fruit bowl, roasting them for this salad is a great way to make sure they are eaten and enjoyed.