Serves 6
Prep 15 minutes
Cook 5 minutes
Ingredients
60ml/ 4 tablespoons white wine vinegar
1 tablespoon sugar
Half a teaspoon salt
1-2 large mild red chilli
Juice of half a Lemon
3 tablespoons extra virgin olive oil plus extra to drizzle
4 large or 6 small peaches
75g rocket
1 witloof or baby cos lettuce, leaves separated*
200g cherry tomatoes, halved
200g soft white cheese such as ricotta, mozzarella or creamy feta
Large handful of herbs such as basil, mint and coriander leaves
*Witloof is a bitter leaf that adds a lovely contrast to the sweet peaches, but you can substitute cos lettuce if you prefer.
Method
1)Place the white wine vinegar, sugar and salt in a small saucepan and heat, stirring until the sugar has dissolved. Cool.
2)Slice the chilli thinly , discarding the seeds and core if you like less heat.
3)Add to the cool vinegar and mix, cover and refrigerate until needed, at least 1 hour.
4)To make the dressing, add the lemon juice to the chilli pickle mixture and whisk in the olive oil.
5)To serve, heat a barbecue or grill plate to hot.
6)Halve the peaches and discard the stones. Cut each half into thick wedges and put in a bowl with 1 tablespoon of the juice of the pickle mixture and drizzle with a little extra oil then toss well to coat. Cook for about 1 minute each side until charred. Set aside to cool a little.
7)Arrange the rocket, witloof, tomatoes and peaches on a platter and top with the cheese (spooned, torn or crumbled) and the drizzle over the pickled chilli dressing.
