FREE DELIVERY ON ORDERS OVER £75

 

 

THIS IS BEST DONE IN THE SUMMER WHEN PEACHES ARE AT THEIR MOST DELICIOUS ALTHOUGH YOU CAN GET AWAY WITH SLIGHTLY UNDERRIPE ONES BECAUSE YOU ARE WARMING THEM THROUGH - I HAVE USED CHILLI OIL BECAUSE WE LOVE CHILLI BUT IF YOU PREFER YOU COULD DO THE SAME USING FINO OLIVE OIL 

2 PEACHES, FINO CHILLI OIL, FINO WHITE BALSAMIC, 2 HANDFULS FRESH ROCKET, 1 BALL MOZZARELLA, ROCK SALT AND FRESHLY GROUND BLACK PEPPER, A FEW PISTACHIOS FOR THE TOP

PLACE THE ROCKET ONTO A DISH - DRAIN THE MOZZARELLA AND TEAR INTO SMALL CHUNKS.

CUT THE PEACHES IN TO WEDGES - DRIZZLE A LITTLE FINO CHILLI OIL IN A FRYING PAN AND WARM OVER A GENTLE HEAT - ADD THE PEACH WEDGES TO THE PAN AND ALLOW THEM TO FRY SO THEY BROWN SLIGHTLY - AFTER A COUPLE OF MINS TURN THEM TO BROWN THE OTHER SIDE. THEN REMOVE THE PAN FROM THE HEAT AND WHILST IT IS STILL HOT ADD A DASH OF WHITE BALSAMIC AND STIR AROUND SO THE PEACHES ARE WELL COATED IN THE JUICES.

ADD THE WARMED PEACHES AND THE MOZARELLA TO THE ROCKET LEAVES, POUR OVER THE JUICES (YOU MAY WANT TO ADD A DRIZZLE MORE CHILLI OIL AND WHITE BALSAMIC TOO), SEASON AND SPRINKLE SOME PISTACHIOS ON TOP

 

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