Side · 25 minutes · Serves 4
Rocket salad with Honey'd Heat grilled peaches
Rocket, mozzarella and peaches still warm from the grill. The rocket is peppery, the mozzarella cool and mild, and the fruit sits between them, sweet and a little smoky.
Honey'd Heat goes on the peaches, not in the dressing. It has sugar and honey in it, which caramelise on the grill, and Aleppo pepper and cayenne, which turn that sweetness into warmth. The dressing is Bright Pepper, olive oil, black pepper and a splash of white balsamic, which is milder than the dark kind and keeps the mozzarella white.
The sugar in Honey'd Heat is also why the heat matters. Season the peaches just before they go on, keep the grill at a medium heat rather than a fierce one, and move them to a cooler spot if the bars blacken before the fruit softens.
Peaches are cut and grilled in much the same way for AyurCurry prawns with grilled peaches.
- Serves
- 4 as a side
- Time
- 25 minutes
Ingredients
- 2 ripe but firm peaches
- 4 tbsp olive oil, 1 for the peaches and 3 for the dressing
- 1½ tsp Honey'd Heat
- 100 g rocket
- 1 ball of mozzarella, about 125 g
- 1 fresh red chilli, or a small red pepper, cut into thin slivers
- 1 tsp Bright Pepper
- A splash of white balsamic vinegar
- Freshly ground black pepper
- Flake salt, only if it needs it
Bright Pepper has no nightshades, but this recipe does: the peppers, the chilli and the chilli, the paprika and the cayenne in Honey'd Heat.
Method
- Heat a grill, a barbecue or a ridged griddle pan to a medium heat: hot enough to mark the fruit, not so hot that it scorches.
- Halve the peaches, twist out the stones and cut each half into 3 or 4 wedges.
- Just before they go on, toss the wedges with 1 tbsp of the oil and the Honey'd Heat.
- Grill for about 2 minutes a side, until they carry dark bars and have softened at the edges. The blend has sugar and honey in it and catches fast, so if the bars blacken before the fruit softens, move the wedges to a cooler part of the grill.
- Spread the rocket over a wide bowl, slice the mozzarella and lay it in the middle, and arrange the warm peaches around it.
- Pile the chilli or pepper slivers in the centre.
- Stir the remaining oil with the Bright Pepper and a few turns of black pepper, spoon it over the salad, then add a splash of white balsamic.
- Taste a leaf before you salt, because both blends carry some, and serve while the peaches are still warm.