AuthorJaredCategory

Ingredients

 400 g potatoes, unpeeled & chopped into 2 cm chunks
 olive oil
 100 g green beans, halved
 1 tbsp butter
 1 peach, sliced into 1 cm thick wedges
 60 g mixed salad leaves, washed
 50 g fetta cheese, crumbled
 1 tbsp balsamic vinegar
 100 g Serrano ham

Method

1

Preheat the oven to 220°C.

2

Lay the potato in a single layer on the prepared oven tray. Drizzle with half the olive o i l and season with salt and pepper. Cook in the oven for 20 minutes, or until golden and crispy. Add the green beans to the tray in the last 10 minutes of the potato cooking time.

3

Meanwhile, heat the butter with a dash of olive oil (so the butter doesn't burn) in a small frying pan over a medium-high heat. Grill the peach wedges for 2-3 minutes, or until golden and caramelised. Using a spatula gently turn over halfway through the cooking. Set aside on a plate.

4

In a large mixing bowl combine the mixed salad leaves, cooked potato, green beans and fetta cheese. In a small jug or bowl combine the balsamic vinegar and the remaining olive oil. Season with salt and pepper. Pour over the salad and toss to combine.

5

To serve, divide the salad between plates. Gently top with the grilled peach slices and Serrano ham. Enjoy!

Ingredients

 400 g potatoes, unpeeled & chopped into 2 cm chunks
 olive oil
 100 g green beans, halved
 1 tbsp butter
 1 peach, sliced into 1 cm thick wedges
 60 g mixed salad leaves, washed
 50 g fetta cheese, crumbled
 1 tbsp balsamic vinegar
 100 g Serrano ham

Directions

1

Preheat the oven to 220°C.

2

Lay the potato in a single layer on the prepared oven tray. Drizzle with half the olive o i l and season with salt and pepper. Cook in the oven for 20 minutes, or until golden and crispy. Add the green beans to the tray in the last 10 minutes of the potato cooking time.

3

Meanwhile, heat the butter with a dash of olive oil (so the butter doesn't burn) in a small frying pan over a medium-high heat. Grill the peach wedges for 2-3 minutes, or until golden and caramelised. Using a spatula gently turn over halfway through the cooking. Set aside on a plate.

4

In a large mixing bowl combine the mixed salad leaves, cooked potato, green beans and fetta cheese. In a small jug or bowl combine the balsamic vinegar and the remaining olive oil. Season with salt and pepper. Pour over the salad and toss to combine.

5

To serve, divide the salad between plates. Gently top with the grilled peach slices and Serrano ham. Enjoy!

Summertime Serrano Salad with Caramelised Peaches