Griddled peaches with prosciutto & blue cheese
- Lesley Waters
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Serves 4
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 4.5 out of 5.2 ratingsRate
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A delicious, fruity dinner party starter
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Ingredients
Nutrition
Units:
MetricUS
-
4 ripe peaches
stoned and quarters
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4 tbsp olive oil
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100g bag of rocket
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100g blue cheese
crumbled
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85g pack prosciutto
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1 tbsp balsamic vinegar
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Nutrition: per serving
- kcal285
- fat22g
- saturates8g
- carbs9g
- sugars0g
- fibre2g
- protein13g
- salt2.15g
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, August 2005
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A star rating of 4.5 out of 5.2 ratings
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