Parma ham, mozzarella and peach salad with buckwheat and quinoa

Parma ham, mozzarella and peach salad with buckwheat and quinoa
  • Serves icon Serves 2-3
  • Time icon Hans on 15 minutes, cooking 15 minutes

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.

Nutrition: per serving

Calories
375kcals
Fat
18.9g (7.5g saturated)
Protein
16.6g
Carbohydrates
28.1g (7g sugars)
Fibre
3g
Salt
1.5g
Calories
375kcals
Fat
18.9g (7.5g saturated)
Protein
16.6g
Carbohydrates
28.1g (7g sugars)
Fibre
3g
Salt
1.5g

For 3

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Next time use sliced ripe figs and crisp slices of pancetta instead of peaches and ham.

    You can replace the buckwheat and quinoa with wheat berries, couscous or barley.

Recipe By

This recipe is by Ghillie James. See more of the recipe books she’s written.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

4 votes

Reviews

Share your thoughts...

Rate & review

Rate

4 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine