Baked Olympus Ricotta, Grilled Peach & Crispy Pancetta Salad
Servings
2people
Servings
2people
Instructions
  1. Preheat oven to 120 degrees Celsius.
  2. Place pre-baked ricotta in a shallow dish and warm in your oven while everything is cooking. (You’re not looking to cook it further here or get it really hot, but just take it up to just over room temperature so that it’s nice and soft.
  3. In a small saucepan, add balsamic vinegar and sugar, stirring until sugar has dissolved. Bring to the boil, and then turn to a simmer until mixture reduces and thickens. Once cool, be sure to remove from heat and transfer to your serving jug, as it will thicken further on standing. Arrange a shallow serving bowl with rocket leaves Halve and destone your peach, and then cut into ⅛ pieces. Brush with extra virgin olive oil and sprinkle with brown sugar. Fry over high heat (a griddle pan gives a nice look to your peaches), turning when charred nicely on one side. Slice pancetta into bite-sized pieces and heat in a separate frypan until crisp. Transfer to a paper towel to drain.
  4. Arrange peaches and pancetta over rocket leaves.
  5. Slice baked ricotta and then pull pieces apart into bite-sized chunks to dance around your other ingredients like little pieces of heaven.
  6. Pour dressing over and serve immediately.