Griddled peaches with prosciutto & blue cheese
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Griddled peaches with prosciutto & blue cheese

By Lesley Waters

Contains pork – recipe is for non-Muslims only
A delicious, fruity dinner party starter

  • Prep:5 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 285
  • fat 22g
  • saturates 8g
  • carbs 9g
  • sugars 0g
  • fibre 2g
  • protein 13g
  • salt 2.15g

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

Method

  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.

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