Peach, Coppa and Salsa Verde Salad

Peach, Coppa and Salsa Verde Salad
This salad relives the last of the summer. If you can’t find peaches, it works with slices of cooked aubergine or chargrilled courgettes or roasted fennel.
Icon_cookingtime_grey Created with Sketch. 15 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 1 - 2
Peach, Coppa and Salsa Verde Salad

Ingredients

1 peach or nectarine

50g of Deli Farm Charcuterie 50g Sliced Cornish Coppa - £3.00

50g salad leaves

Shavings of A Kent' Annos Pecorino Cheese - £4.99

25g flat leaf parsley

25g basil

100ml extra virgin olive oil

15ml cider or red wine vinegar

1tsp extra virgin olive oil

How to make

  1. Cut thin wedges of peach or nectarine.

  2. Arrange the slices of peach and 50g of coppa on the leaves.

  3. Make the salsa verde by blitzing 25g flat leaf parsley and 25g basil with 2 cloves of garlic, 100ml extra virgin olive oil and 15ml cider or red wine vinegar and season.

  4. Add shavings of Pecorino and 1 tbsp salsa verde.

  5. Drizzle with extra virgin olive oil and season to taste.

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Products used in this recipe

50g Sliced Cornish Coppa

  • Icon_pricetage_grey Created with Sketch.

    £3.00

Pecorino Cheese

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    £4.99

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