peach parma ham and pea

A refreshing salad which is easy to make to take on a picnic with peach wedges wrapped in parma ham with pea shoots and a balasmic and olive oil dressing from Woman’s Weekly magazine.

Serves: 6
Prep time: 10 mins
Total time: 10 mins
Skill level: Easy peasy
Costs: Mid-price


    • 1 teaspoon olive oil
    • 24 whole, shelled, unblanched almonds
    • Salt and freshly ground black pepper
    • 4 ripe peaches
    • 90g packet Parma ham (6 slices)
    • About 60g (2oz) pea tops
    • 1 tablespoon balsamic vinegar
    • 3 tablespoons olive oil


    1. Heat the oil over a high heat, add the almonds and fry for 1 minute. Drain on kitchen paper, and sprinkle with salt and pepper while still warm.
    1. Put the peaches in a large bowl. Pour over enough boiling water to cover, leave for a minute, then lift them out and peel them under cold running water. Halve, take out stones, then cut each half into three wedges.
    1. As you take them out of the pack, cut each slice of ham lengthways to make 2 strips, then cut each strip in half widthways. Wrap a piece of ham round each wedge of peach and pack into a container. Scatter with the almonds and the pea tops. Seal well and chill, if you can.
    1. Mix the balsamic vinegar, oil and seasoning in a small small jar for transporting. When ready to serve the salad, shake the jar well, and drizzle the dressing over.

Nutritional information per portion

fat 15.0g saturates 2.0g calories 190(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.