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Grilled peaches, coppa di parma and summer leaves

Name: Grilled peaches, coppa di parma and summer leaves
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 6 white or yellow peaches, halved, pitted; 1 cup mixed fresh herbs (such as basil, mint and flat-leaf parsley); Handful of wild rocket; 2 tbs good-quality balsamic vinegar; 1/4 cup (60ml) good olive oil; 12 thin slices of coppa di Parma, or prosciutto

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Grilled peaches, coppa do parma and summer leaves

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by Tobie Puttock

Celebrity chef

Oct 03, 2015

The perfect fresh starter for a warm Summer evening.

6 white or yellow peaches, halved, pitted
1 cup mixed fresh herbs (such as basil, mint and flat-leaf parsley)
Handful of wild rocket
2 tbs good-quality balsamic vinegar
1/4 cup (60ml) good olive oil
12 thin slices of coppa di Parma, or prosciutto

Method

1.

Preheat a grill or chargrill to medium.
2.

Cook peach halves for about 2 minutes each side until skin starts to loosen.
3.

When peaches are ready, peel skin with your hands. Tear peaches into pieces and combine with the herbs and rocket. Splash in balsamic vinegar and oil, and season to taste with sea salt and freshly ground black pepper.
4.

Add coppa or prosciutto, divide among 6 plates and serve immediately.