Griddled peaches with prosciutto & blue cheese

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Lesley Waters

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Recipe by Lesley Waters

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1. Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan until really hot, add the peaches, cooking for 2-3 mins on each cut side until caramelised. Set aside.
2. Toss the rocket in 1 tbsp of the olive oil and pile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.

285 kcalories, protein 13g, carbohydrate 9g, fat 22 g, saturated fat 8g, fibre 2g, salt 2.15 g

'This took very little time to make. It looked great and made an impressive, healthy lunch - I'd say it would be an extremely useful recipe on a self-catering holiday.'

http://www.bbcgoodfood.com/recipes/2391/

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Ingredients

• 4 ripe peaches , stoned and quarters
• 4 tbsp olive oil
• 100g bag of rocket
• 100g blue cheese , crumbled
• 85g pack prosciutto
• 1 tbsp balsamic vinegar

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 5 mins

Ingredients

• 4 ripe peaches , stoned and quarters
• 4 tbsp olive oil
• 100g bag of rocket
• 100g blue cheese , crumbled
• 85g pack prosciutto
• 1 tbsp balsamic vinegar

285 kcalories, protein 13g, carbohydrate 9g, fat 22 g, saturated fat 8g, fibre 2g, salt 2.15 g

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