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Grilled peach salad with bresaola & a creamy dressing
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DifficultyNot too tricky
Nutrition per serving
Calories 214 11%
Fat 15.7g 22%
Saturates 5.1g 26%
Sugars 5.1g 6%
Protein 11.9g 24%
Carbs 5.4g 2%
Of an adult's reference intake
- 4 just-ripe peaches
- a few fresh rosemary leaves , finely chopped
- olive oil
- some woody herb stalks or branches (such as rosemary or thyme) , optional
- 1 tablespoon red wine vinegar
- extra virgin olive oil
- 1 teaspoon natural yoghurt or crème fraîche
- 12 slices quality bresaola or Parma ham
- a few sprigs fresh tarragon , leaves picked
- 2 handfuls rocket , washed and spun dry
- 50 g goat's cheese , crumbled
recipe adapted from
Jamie at Home
By Jamie Oliver
- In Italy fruit is often grilled – one of the best things I had when I was there was simply grilled stone fruit sprinkled with vanilla sugar and served with ice cream. So delicious! Peaches, pears, plums, apricots, even figs, are all good for grilling and don’t just have to be eaten as a dessert. Here I’m serving grilled peaches with bresaola, which is very thinly sliced, cured, dried beef that you can get in Italian delis or good supermarkets. It’s salty, savoury and goes with the peaches like a dream. This is my favourite little salad at the moment – dead nice!
- Preheat a barbecue or griddle pan until hot. Cut the peaches in half, then twist them to remove the stones – don’t worry if they break up when you do this. Toss them in a bowl with the chopped rosemary, a splash of olive oil and a little salt and pepper. If you’re cooking on a barbecue, throw some herb branches on to the coals if you like – this will give the peaches a herby, smoky flavour. Grill the peaches for a couple of minutes on each side until nicely charred, but not burnt!
Pour the vinegar into a bowl or a Flavour Shaker and add three times as much extra virgin olive oil. Add the yoghurt or crème fraîche and a pinch of salt and pepper. Whisk or shake until mixed together well.
- Drape the bresaola over four plates, pinching it up here and there so it’s not lying flat. Place the peaches over the bresaola. Toss the tarragon leaves and rocket in the creamy dressing and pile the salad on top of the peaches. Drizzle with a little more extra virgin olive oil, scatter with the crumbled goat’s cheese and tuck in!