Jamie Oliver’s grilled peach salad is the perfect, refreshing dessert to accompany your dinner parties. So if you’re like me and want to keep the recipes and ingredients simple this summer, do yourself a favour and make this grilled peach salad. The simple combination of grilled peaches, jalapeños, onion, feta cheese and chili powder will fill your taste buds with so many sensations that you’ll want to go right back for more.
Grilled peach salad with bresaola & a creamy dressing
SERVES 4
DIFFICULTYNOT TOO TRICKY
NUTRITION PER SERVING
- Calories21411%
- Fat15.7g22%
- Saturates5.1g26%
- Sugars5.1g6%
- Protein11.9g24%
- Carbs5.4g2%
Ingredients
- 4 just-ripe peaches
- a few fresh rosemary leaves , finely chopped
- olive oil
- some woody herb stalks or branches (such as rosemary or thyme) , optional
- 1 tablespoon red wine vinegar
- extra virgin olive oil
- 1 teaspoon natural yoghurt or crème fraîche
- 12 slices quality bresaola or Parma ham
- a few sprigs fresh tarragon , leaves picked
- 2 handfuls rocket , washed and spun dry
- 50 g goat’s cheese , crumbled
Method
- In Italy fruit is often grilled – one of the best things I had when I was there was simply grilled stone fruit sprinkled with vanilla sugar and served with ice cream. So delicious! Peaches, pears, plums, apricots, even figs, are all good for grilling and don’t just have to be eaten as a dessert. Here I’m serving grilled peaches with bresaola, which is very thinly sliced, cured, dried beef that you can get in Italian delis or good supermarkets. It’s salty, savoury and goes with the peaches like a dream. This is my favourite little salad at the moment – dead nice!
- Preheat a barbecue or griddle pan until hot. Cut the peaches in half, then twist them to remove the stones – don’t worry if they break up when you do this. Toss them in a bowl with the chopped rosemary, a splash of olive oil and a little salt and pepper. If you’re cooking on a barbecue, throw some herb branches on to the coals if you like – this will give the peaches a herby, smoky flavour. Grill the peaches for a couple of minutes on each side until nicely charred, but not burnt!
Pour the vinegar into a bowl or a Flavour Shaker and add three times as much extra virgin olive oil. Add the yoghurt or crème fraîche and a pinch of salt and pepper. Whisk or shake until mixed together well. - Drape the bresaola over four plates, pinching it up here and there so it’s not lying flat. Place the peaches over the bresaola. Toss the tarragon leaves and rocket in the creamy dressing and pile the salad on top of the peaches. Drizzle with a little more extra virgin olive oil, scatter with the crumbled goat’s cheese and tuck in!
Grilled peach salad with Parma ham & Colwick cheese
“If you can’t get hold of Colwick cheese, then feta, ricotta or mild goat’s cheese works just as well. Delicious! ”
SERVES 4
COOKS IN20 MINUTES
DIFFICULTYNOT TOO TRICKY
NUTRITION PER SERVING
- Calories22011%
- Fat17g24%
- Saturates3.5g18%
- Sugars11g12%
- Salt0.9g15%
- Protein6g12%
- Carbs12g5%
- Fibre1.7g-
Ingredients
- 4 ripe white or yellow peaches
- 6 slices of quality Parma ham
- 50 g Colwick cheese
- ½ a radicchio lettuce
- quality balsamic vinegar
- extra virgin olive oil
Method
- Preheat the grill to full whack. Place the whole peaches onto a snug-fitting baking tray and pop under the grill for 8 to 10 minutes, or until soft and blackened on top, then leave aside to cool.
- Once cool, peel the skin off the peaches, then halve, discard the stones and tear the flesh into rough 2cm chunks.
- Arrange the Parma ham on plates and crumble over the cheese. Finely slice the radicchio and scatter over with the peach chunks.
- In a small bowl, mix 2 tablespoons balsamic with 4 tablespoons extra virgin olive oil and drizzle over the salad. Season lightly with sea salt and black pepper, before serving.
Mixed leaf salad with mozzarella, mint, peach & prosciutto
“Try to get hold of buffalo mozzarella. I like to crumble a little bit of dried chilli over my mozzarella, but I’m a chilli freak and you may not be, so you don’t have to! And use any mixed leaves you fancy. ”
SERVES 1
COOKS IN10 MINUTES
DIFFICULTYNOT TOO TRICKY
NUTRITION PER SERVING
- Calories41221%
- Fat35.4g51%
- Saturates12.4g62%
- Sugars5.5g6%
- Salt1.7g28%
- Protein18.5g37%
- Carbs5.7g2%
- Fibre0.5g
Ingredients
- ripe peach
- buffalo mozzarella
- higher-welfare prosciutto
- fresh mint
- mixed salad leaves
- extra virgin olive oil
- lemon
- dried red chilli , optional
Method
- If I make this for my lunch I’ll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
- Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
- Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
- Lay a couple of slices of prosciutto over the top.
- Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
- Throw the leaves on top. Simple!
Warm grilled peach & frisée salad with goat’s cheese dressing
A TOTALLY KILLER COMBO
- GLUTEN-FREE
- VEGETARIAN
“Just the thing if you’re on the lookout for some unusual, knockout BBQ sides – and so darn simple! ”
SERVES 4
COOKS IN15 MINUTES
DIFFICULTYSUPER EASY
NUTRITION PER SERVING
- Calories26613%
- Fat24.6g35%
- Saturates6g30%
- Sugars4.1g5%
- Salt0.85g14%
- Protein7.1g14%
- Carbs4.3g2%
- Fibre1.9g-
Ingredients
- 2 large ripe peaches , halved and stones removed
- extra virgin olive oil
- 2 frisée or endive lettuces , dark outer leaves discarded, inner leaves washed and dried
- Parmesan cheese , freshly grated
- 1 small bunch fresh mint , smallest leaves picked
- GOAT’S CHEESE DRESSING
- 55 g crumbly goat’s cheese
- 5 tablespoons extra virgin olive oil
- 1 lemon
- 1 tablespoon walnut oil
- 20 g Parmesan cheese , freshly grated
Method
- To make your dressing, put the goat’s cheese in a pestle and mortar with a little sea salt and black pepper. (Goat’s cheese is salty anyway, so go easy on the salt). Add the olive oil and juice of the lemon and mix up. Add the walnut oil and the Parmesan and mix again, but not for too long or it will split.
- Put your peaches, cut-side down, on to a white-hot griddle pan and char them nicely on both sides. Remove and put on a large platter or divide between four plates.
- Drizzle the peaches with a little olive oil and sprinkle with salt and pepper. Put your frisée or endive leaves into a bowl with enough of your goat’s cheese dressing to coat the leaves, and toss together gently and beautifully.
- Grate a little Parmesan over the dressed salad and put a pile of it on each plate, next to the peach halves. Scatter over some baby mint leaves. A genius, simple combo!
- PS Some warmed, crumbly walnuts would be delicious sprinkled over the top. Also a plate of Parma ham, Spanish serrano ham or speck would be great to serve next to this salad.