BBQ Peach, Ricotta and Rocket Salad with Maple Balsamic Reduction
Serves 3
Preparation time 60 mins
Cooking time 35 mins
Serves 3 Preparation time 60 minsCooking time 35 mins Ingredients
CROUTONS
- 1 ciabatta roll
- 3 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
BALSAMIC REDUCTION
- 1 cup pure maple syrup (preferably dark syrup for its robust taste)
- 2 ½ cups balsamic vinegar
SALAD
- 3 peaches, ripe yet slightly firm, halved and pits removed
- 3 tbsp pure maple syrup (preferable amber syrup for its rich taste)
- 1 cup ricotta cheese
- 1 bag of rocket salad
Method
Croutons
- Preheat oven or air fryer to 180°C.
- Roughly rip the ciabatta roll into shreds and place in a bowl. Add the olive oil, maple syrup, parsley, salt and pepper and toss to make sure the bread is coated.
- Spread the bread out on a baking tray or the air fryer tray.
- Cook for 13–15 minutes in the oven, or 5 minutes in the air fryer, until crisp and golden.
Balsamic Reduction
- Combine the maple syrup and balsamic vinegar in a pan and whisk well.
- Bring to a boil then reduce heat to a low boil.
- Cook for around 20 minutes until the liquid is reduced in half and the balsamic glaze coats the back of a spoon
Salad preparation
- Heat your BBQ over medium-high heat. While it heats, brush the peaches with the maple syrup over the cut side and place a batch onto the hot grill, cut side down.
- Grill for a couple of minutes, then turn slightly to create a crosshatch pattern on the flesh.
- Grill for another couple of minutes until golden-brown and slightly softened. Repeat with the remaining peaches.
- To serve, top the rocket leaves with the croutons, peaches and ricotta and drizzle with the maple balsamic reduction.
