ROASTED PEACH SALAD WITH PARMA HAM & GOAT'S CHEESE

ROASTED PEACH SALAD WITH PARMA HAM & GOAT'S CHEESE

Serves 4

Ingredients

Caper, parsley and mint dressing

  • Juice of a lemon
  • 3 tbsp littleseed Cold Pressed Rapeseed Oil
  • 2 tbsp red wine vinegar
  • A handful of fresh mint, finely chopped
  • 2 tbsp capers, finely chopped
  • A handful of fresh parsley, finely chopped
  • 1 tbsp honey

Roasted Peach Salad

  • 4 fresh and ripe peaches
  • Half a cucumber
  • Juice of a lemon
  • 2 tbsp 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 The Honest Bean Co.

Method

  1. Preheat the oven to 180C.
  2. Cut the peaches in half, removing the stones and add to a bowl or dish. Cover with the lemon juice.
  3. Leave the peaches to marinate while you make the dressing.
  4. Add the chopped capers, mint and parsley to a clean jam jar (make sure the jam jar has a tight fitting lid).
  5. 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.
  6. 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.
  7. Using a knife or veg peeler remove the skin from the cucumber, chop the cucumber in half length ways and then scoop out the seeds with a spoon. Slice into half moon shaped chunks about 5mm thick.
  8. 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.
  9. Arrange the roast peaches on top of the salad, followed by the cucumber and slices of the goats cheese.
  10. Give the dressing a quick shake, then pour all over the top of the salad.
  11. 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.

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