Griddled peaches with prosciutto & blue cheese
A delicious, fruity dinner party starter
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 5 mins
- 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.
- 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
Recipe from Good Food magazine, August 2005.
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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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Half price pan only £15!
This 27cm cast iron griddle pan from Viners is ideal for meat, fish and vegetables.
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 5 mins
Ready in 15 minutes
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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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
