Grilled peach salad with bresaola & a creamy dressing

Serves 4

  • 4 just-ripe peaches

  • a few fresh rosemary leaves, finely chopped

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 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

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!

Nutritional Information

Family Food - Recipes & guidance for feeding your family
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!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 214
    11%
  • Carbs 5.4g
    2%
  • Sugar 5.1g 6%
  • Fat 15.7g 22%
  • Saturates 5.1g 26%
  • Protein 11.9g 26%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 just-ripe peaches

  • a few fresh rosemary leaves, finely chopped

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 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