Monday, 13 February 2012

Grilled Peach Salad with Serrano Ham


When your family is out and you're home alone with a plate of grilled sweet peaches and salty sweet ham for dinner, a tub of French Vanilla Ice Cream in the freezer, bubble bath and Netflix...  ahhhh, the single life.

Grilled Peach Salad with Serrano Ham
adapted from here 
Serves 1

For the Peach:
1 peach, split and pitted
a few fresh rosemary needles, finely chopped
olive oil
sea salt and freshly ground black pepper

For the Dressing:
1 teaspoon sherry vinegar
1 tablespoon extra virgin olive oil
1 teaspoon Greek yoghurt
A squeeze fresh orange juice

For the Salad:
2 slices of Serrano Ham
A few soft lettuce, washed and spun dry
Rose petals

Grill the Peaches:
Preheat a griddle pan until hot.

Put the  rosemary needles into a small bowl. Add a splash of olive oil and a some salt and pepper. Put the peach halves/quarters into the seasoned oil and roll them around to coat them. Grill the peaches for a couple of minutes on each side.  Take them out of the pan and put themback into the bowl with the rosemary oil.

Make the Dressing:
Put the vinegar into a small bowl, add the extra virgin olive oil, yoghurt, orange juice and a pinch of salt and pepper.  Whisk until creamy.

Assemble the Salad:
Make a bed with the lettuce on a pretty plate.  Drape the ham in and around.  Roll the peaches around in the rosemary oil one more time and  place them here and there.  Strew the plate prettily with rose petals and drizzle the lot with the creamy dressing.

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