Recipe by Illanique van Aswegen
Grilled peach, Parma ham and blue cheese salad with a Peppadew dressing
- 40g mild Peppadews, finely chopped
- 5ml (1 tsp) Dijon mustard
- 5ml (1 tsp) red wine vinegar
- zest of 1 orange
- juice of 2 oranges
- 60ml (¼ cup) olive oil
- 4 peaches, halved
- 50g rocket leaves
- 180g (12 slices) Parma ham
- 200g blue cheese
- slices of grilled bread, to serve
For the dressing, whisk everything together while slowly pouring in the olive oil in a thin, steady stream.
For the salad, heat a griddle pan until smoking hot. Grill the peaches, fleshside down, until charred and tender. Scatter the rocket into a salad bowl. Add the grilled peaches and Parma ham slices. Crumble in the blue cheese and drizzle the dressing over the top. Serve with a side of grilled bread.
For a fun alternative, wrap the Parma ham slices around the halved peaches. Grill in a hot oven for 5 – 6 minutes until the ham has crisped up.