Roasted Peach Salad with Parma Ham and Goats Cheese

INGREDIENTS

Caper, Parsley and Mint Dressing

• Juice of a lemon

• 3 tbsp Littleseed Extra Virgin British Rapeseed Oil

• 2 tbsp red wine vinegar

• A handful of fresh mint chopped up finely

• 2 tbsp capers chopped up finely

• A handful of fresh parsley chopped up finely

• 1 tbsp honey 

Roasted Peach Salad

• 4 fresh and ripe peaches

• Juice of a lemon

• 2 tbsp Littleseed Extra Virgin British Rapeseed Oil

• 75g Parma ham

• 100g goats cheese

• 100g quinoa (dried weight) cooked and cooled

• 80g washed baby spinach leaves

• Optional: 40g Lightly salted roasted Fava bean

METHOD 

1. Preheat the oven to 180C

2. Cut the peaches in half removing the stones add to a bowl or dish and cover with the lemon juice.

3. Leave the peaches to marinate while you make the dressing.

4. Chop the capers, mint and parsley finely and then add to a clean jam jar (make sure the jam jar has a tight fitting lid)

5. Add the lemon juice, oil, vinegar and honey to the jar then put the lid on tightly and shake until all the ingredients are combined. Put to one side.

6. Remove the marinated peaches from the lemon juice and place them in a roasting tin. Drizzle on the cold pressed rapeseed oil and roast in the oven for 15 minutes.

7. To assemble the salad start by laying slices of parma ham around the edge of a large serving bowl, add the quinoa to the centre of the dish followed by the spinach leaves.

8. Arrange the roast peaches on top of the salad, followed by slices of the goats cheese.

9. Give the dressing a quick shake, then pour all over the top of the salad.

10. Finish by sprinkling on some lightly salted roasted fava beans for a bit of extra crunch.