Roast Peach and Parma Ham Salad with Creamy Mozzarella

Ingredients

• 6 peaches

• extra virgin olive oil

• 2 X 125 g balls of buffalo mozzarella

• 12 slices of Parma ham

• 1 lemon

• sea salt

• freshly ground black pepper

• 100 g rocket

• a few sprigs of fresh mint, leaves picked

Directions

Fire up the grill an hour or so before you’re ready to cook. When the temperature has reached between 180°C and 200°C (check with your thermometer) and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed.

1. Preheat the grill or a grill pan over medium-high heat.

2. Halve and de-stone the peaches,

3. Lightly brush the peach slices with a little of the prepared dressing.

4. Grill peaches on each side 2-3 minutes.

5. Place two peach halves on each serving plate.

6. Pop a small chunk of mozzarella and a slice of Parma ham over each one. Squeeze the lemon juice into a jam jar and add three times as much oil, season with salt and pepper and shake well.

7. Place the rocket and mint leaves in a bowl, drizzle with the dressing, then scatter the leaves over the peaches.

8. Serve straight away.