• 6 peaches, stoned and quartered
  • 3 tbsp olive oil
  • 200g soft goat's cheese
  • 75g shelled pistachios
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 140g rocket leaves


  1. 1

    Brush the peach quarters with 1 tbsp olive oil. Cook on a smoking hot griddle pan for 2-3 minutes on each side until caramelised and well coloured. Set aside.

  2. 2

    Put the goat's cheese in a bowl, season and roughly mash. Use your hands to roll into bite-size balls – about 16 in total. Place on a lined baking sheet and chill in the fridge for 15 minutes.

  3. 3

    Meanwhile, finely chop the pistachios with a knife or in a mini food processor. Spread them out on to a tray.

  4. 4

    Once the goat's cheese has chilled, remove from the fridge. Roll each ball in the pistachios until well coated.

  5. 5

    To serve, whisk the remaining olive oil with the honey and balsamic. Arrange the rocket on a platter, then top with the griddled peaches and goat's cheese balls and drizzle with the dressing. Finally, sprinkle over any remaining chopped pistachios.

Nutritional Details

Each serving provides
  • Energy 1746kj 417kcal 21%
  • Fat 30.9g 44%
  • Saturates 11.4g 57%
  • Sugars 17.5g 19%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

19.3g carbohydrate 1.9g fibre 14.4g protein

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