• Recipe by Illanique van Aswegen

    Grilled peach, Parma ham and blue cheese salad with a Peppadew dressing

    Serves: 4
    Cooking Time: 20 mins


    • 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
    • Salad
    • 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.