Roast Peach and Parma Ham Salad with Creamy Mozzarella

6 peaches
extra virgin olive oil
2 X 125 g balls of buffalo mozzarella
12 slices of Parma ham
1 lemon
sea salt
freshly ground black pepper
100 g rocket
a few sprigs of fresh mint, leaves picked

Fire up the oven an hour or so before you’re ready to cook. When the temperature has reached between 180°C and 200°C (check with your thermometer) and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed.

Halve and de-stone the peaches,

Preheat the grill or a grill pan over medium-high heat. Lightly brush the peach slices with a little of the prepared dressing. Grill peaches on each side 2-3 minutes.

Place two peach halves on each serving plate. Pop a small chunk of mozzarella and a slice of Parma ham over each one. Squeeze the lemon juice into a jam jar and add three times as much oil, season with salt and pepper and shake well. Place the rocket and mint leaves in a bowl, drizzle with the dressing, then scatter the leaves over the peaches. Serve straight away.