Brown butter scorched peaches, ribbons of parma ham and pools of mozzarella

Peaches are in season and this salad is heaven on a plate

Here’s another no recipe recipe. Come the Winter months and I’d be far more likely to want something a little more substantial for dinner. But in the Summer, even if it’s not as warm as usual this is just the sort of thing I crave. This really is a sensationally good combination and while peaches are in season, I’m making the most of them and eating them in as many ways as I can.

As always, the easier a dish is, the more important it is to focus on the quality of the ingredients you use as there is simply no where to hide. Mop this up with some crusty ciabatta and it’s sort of a DIY bruschetta type thing of sorts.

You can grill the peaches, either on a hot griddle pan or on the bbq if you prefer but they work so well cooked in a little brown butter. The combination of the hot buttery slightly-nutty peaches from the brown butter contrasted against the cool torn mozzarella is just heaven.

Here’s all you need: