NZ Woman's Weekly

Grilled ham & peach salad

  • Meal Type

  • Total time

    10 minutes
  • Servings

  • Courses


Ready in 20 minutes, serves 4.

The perfect way to use up that leftover ham!

  • 1 tbsp extra virgin olive oil
  • 4 peaches, stoned and halved
  • 200g thickly sliced ham
  • 2 cups mixed leaves – cos, rocket, watercress
  • 1/2 cup pecan nuts, toasted, chopped
  • Salt and pepper

1. Brush a char-grill with oil, then set heat to high. Cook peaches, cut side down, for 2 minutes. Set aside.

2. Cook ham on grill, 3 minutes each side, until coloured. Tear into bite-sized pieces.

3. Arrange mixed leaves, peaches and ham on a platter. Sprinkle pecan nuts on top. In a jug combine following ingredients for the dressing:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1 tsp whole grain mustard
  • 1 clove garlic, crushed

Mix together and season. Drizzle over salad, then serve.

Cook’s tip:
This fruit and meat salad shows the flexibility of the grill. If your grill needs cleaning, you can ‘wipe it’ with half a lemon (flesh side down)

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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