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.
Prep time: 10 mins
Total time: 10 mins
Skill level: Easy peasy
- 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
- 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.
- 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.
- 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.
- 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
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.