Roast peach, Parma ham and Buffalo mozzarella Balsamic Salad



Ingredients (serves 2-3)

  • Extra virgin olive oil
  • 3 peaches
  • 6 slices of parma ham
  • 1 125g (5oz) ball of buffalo mozzarella
  • 4 handfuls of mixed leaves (rocket, baby spinach, chard, lamb’s lettuce or leaves of your choice)
  • 4-5 tbsp Ballymaloe Balsamic Dressing


Preheat the oven to 200°C, 400°F, gas mark 6.

Half and destone the peaches, toss in olive oil and arrange tightly on a baking pan cut side up, cook for 20 minutes or until the edges have coloured and the peaches are sticky. Toss the leaves in Ballymaloe Balsamic dressing, seperate onto plates and top with roast peach, torn pieces of buffalo mozzarella and Parma ham.


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