BBQ Peach, Ricotta and Rocket Salad with Maple Balsamic reduction - Recipe by Maple from Canada

Ingredients

Croutons:

1 ciabatta roll
3 Tbs extra virgin olive oil
2 Tbs pure maple syrup
2 Tbs fresh parsley
Salt and pepper to taste

Balsamic reduction:

1 cup pure maple syrup
2 1/2 cups balsamic vinegar

Salad:

3 peaches, halved and pits removed
3 Tbs maple syrup
1 cup ricotta cheese
1 bag rocket salad

Method

Croutons:

Preheat oven or air fryer to 180 C.

Roughly rip the ciabatta roll into shreds and place in a bowl. Add the olive oil, maple syrup, parsley, salt and pepper and toss to make sure the bread is coated.

Spread the bread out on a baking tray or the air fryer tray.
Cook for 13–15 minutes in the oven, or 5 minutes in the air fryer, until crisp and golden.

Balsamic reduction:

Combine the maple syrup and balsamic vinegar in a pan and whisk well.

Bring to a boil then reduce heat to a low boil.

Cook for around 20 minutes until the liquid is reduced in half and the balsamic glaze coats the back of a spoon.

Salad:

Heat your BBQ over medium-high heat. While it heats, brush the peaches with the maple syrup over the cut side and place a batch onto the hot grill, cut side down.

Grill for a couple of minutes, then turn slightly to create a crosshatch pattern on the flesh.

Grill for another couple of minutes until golden brown and slightly softened. Repeat with the remaining peaches.

To serve, top the rocket leaves with the croutons, peaches and ricotta and drizzle with the maple balsamic reduction.

Credits: Maple from Canada

Photo Credits: Maple from Canada