SUMMER IN YOUR MOUTH

Pimping up your salad game can be so easy!



Summer's a comin' folks... well in some parts of the UK. I know that I, like some out there automatically dismiss the idea of certain foods depending on the weather. It is very rare I'd have a soup in summer. I just don't appreciate the comfort level as much as I would on a day when it's chucking it down outside. Soup to me is one of those things that starts warming you from the inside, very definitely linked to the feeling of being looked after!

Now, that's not to say my shopping basket changes drastically with the weather although seasons do play some part... it's what I do with the ingredients that changes. We always buy  fresh herbs when the growing doesn't work out, which is often! Courgette is something that usually gets thrown in the basket too but I'd usually roast it or bake it in winter. 

I surprised myself with this recipe, I willingly ate cheese and didn't screw face whilst doing so! It's the perfect barbecue accompaniment and you can prepare most of it in advance so it will just be a matter of assembling before eating. All you need is an electric grill, barbecue or griddle pan. The actual taste of summer, in and around your face. Check it out!
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INGREDIENTS - serves 2 as a main or 4 as a starter

2 peaches 
4 baby courgettes 
6 slices of serrano or parma ham
100g soft goats cheese
1/2 bunch of fresh parsley
1/2 bunch of fresh coriander
Spray oil 
A drizzling of some good quality balsamic
Fresh ground pepper to season

METHOD
1. Put your grill pan on to allow it to heat up fully to speed up the grilling process
2. Thinly slice the baby courgette and sprinkle lightly with sea salt and set aside while you prepare the rest of your ingredients. This will help remove some of the excess moisture
3. De-stone and slice your peaches being careful not to damage the flesh the place on the griddle to caramelise
4. Once coloured on one side turn your peaches over then add the sliced courgette to the pan and colour on both sides
5. Divide the peaches and courgette between your serving plates, tear over the serrano ham and tear over the fresh herbs
6. Crumble over the goats cheese, season with black pepper and drizzle with your balsamic

Enjoy : ) x

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