Griddled peaches with prosciutto & blue cheese

• ripe peaches↗4

  stoned and quarters

• olive oil↗4 tbsp tbsp
• bag of rocket100g g
• blue cheese↗100g g

  crumbled

• pack prosciutto↗85g g
• balsamic vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan until really hot, add the peaches, cooking for 2-3 mins on each cut side until caramelised. Set aside.

2. 2

   Toss the rocket in 1 tbsp of the olive oil and pile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.