If you’ve never tried peaches in a salad, you need to try Ghillie James’ wonderful recipe which combines mozzarella, parma ham and gluten-free grains.
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Ingredients
- 350ml chicken or vegetable stock
- 50g buckwheat, rinsed
- 50g quinoa, rinsed
- 100g green beans, sugar snap peas or runner beans, cut into 1.5cm pieces
- 4 parma ham slices
- Juice of ½ lemon
- 2 tbsp extra-virgin olive oil
- 2 ripe peaches, cut into chunks
- 50g rocket
- 125g mozzarella, torn
- Handful of fresh mint leaves
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Method
- Heat the stock in a pan, then add the buckwheat and quinoa. Bring back to the boil and cook for 10-15 minutes until the grains are tender, adding the beans/sugar snaps for the final 1-2 minutes. Drain and set aside to cool.
- Meanwhile, dry-fry the parma ham over a high heat for 1 minute or until beginning to crisp (it will turn completely crisp once cooled). Transfer to a plate and set aside.
- Combine the lemon juice, olive oil and a generous sprinkling of salt and pepper in a large bowl, then add the cooled grain mixture. Add the peaches, rocket, mozzarella, mint and half the crispy parma ham, roughly broken, and toss together. Pile onto a platter and top with the remaining crispy ham pieces. Serve straightaway.
Nutrition
- 375kcals Calories
- 18.9g (7.5g saturated) Fat
- 16.6g Protein
- 28.1g (7g sugars) Carbs
- 3g Fibre
- 1.5g Salt
For 3
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