Peach & Goats Cheese Air Fryer Salad

By James Bacon

Love it or hate it, fruit in salads is a thing, and one marriage that was made in food heaven is peaches and ham (more importantly… prosciutto ham) The saltiness of the ham and the sweetness of the peaches goes so well and when you put it in a salad with other great flavours, you have an awesome plate of food for the height of summer.

Kitchen tools needed:

London Acrylic Salt and Pepper Mills

Saunderton spice shaker

Barkway chopping board to serve

Prep: 10 min

Cook: 10mins

Difficulty: Easy

Serves 2 as main meal or 4-6 as a side salad

Ingredients for Salad

• 2 peaches
• 50g-75g of goat’s cheese
• 6 slices of prosciutto (optional if vegetarian)
• 1 large bag of mixed salad (I used rocket and pea shoots)
• 5 radishes
• 1/2 a red onion
• A large handful of blanched hazelnuts
• 1 tbs of fresh thyme leaves

Ingredients for the dressing

• 75ml of olive oil
• 1tbs of runny honey
• 1 tbs of white wine vinegar
• 1 tbs of wholegrain mustard
• A good shake of chilli flakes from the Saunderton Spice Shaker
• Salt and pepper to taste from the acrylic Hoxton salt and pepper mills

Method 

1. First start by cutting the peaches into 6-8 wedges depending how big you like them, then finely slice the onions and radishes; (I used a mandolin slicer for ease) and pick the thyme leaves off the stems. Add all the ingredients for the dressing and mix well and set aside to let flavours develop.
2. Either heat up the BBQ or a griddle pan on the hob, while it’s heating up, place the prosciutto slices in the air fryer and air fry at 200 degrees for 5 mins until it starts to darken and shrivel a little, when you remove it to let it cool it will go very crispy! Back to the peaches, place them on the hot BBQ or griddle and let them colour nicely and flip them once so you get single marking on both sides and set aside to cool. Place the hazelnuts in the air fryer for 5 mins on 200 degrees checking regularly so they don’t burn (just golden brown will do)
3. Assemble the salad on the Barkway board with the leaves first and add a little of the dressing then scatter all the other ingredients to add as much colour and texture to the whole board. Add a final drizzle of the rest of the dressing and a touch more seasoning and chilli if you like.
4. Enjoy!

Tip:

A lot of the ingredients in this recipe can be swapped but try to swap like for like so you maintain the balance of colour, texture but more importantly Flavour!

 

 

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