less than 30 mins
less than 10 mins
For the dressing, place all of the dressing ingredients into a mini-food processor and blend until smooth.
For the salad, heat a griddle pan and cook the peach pieces for 3-4 minutes on each side, or until chargrilled and tender.
Place the rocket, chives and oil into a bowl, mix well and season, to taste, with salt and freshly ground black pepper.
To serve, place the herb salad onto a plate and top with the chargrilled peach pieces, Parma ham and olives. Drizzle over the dressing.
By The Hairy Bikers
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