Arugula and Peach Salad with Pistachio Goat’s Cheese Balls

Directions

1Brush the peach quarters with 1 tablespoon olive oil. Cook on a smoking hot griddle pan for 2-3 minutes on each side until caramelized and well colored. Set aside.

2
Put the goat's cheese in a bowl, season and roughly mash. Use your hands to roll into bite-size balls – about 16 in total. Place on a lined baking sheet and chill in the fridge for 15 minutes.

3
Meanwhile, finely chop the pistachios with a knife or in a mini food processor. Spread them out on to a tray.

4Once the goat's cheese has chilled, remove from the fridge. Roll each ball in the pistachios until well coated.

5
To serve, whisk the remaining olive oil with the honey and balsamic. Arrange the rocket on a platter, then top with the griddled peaches and goat's cheese balls and drizzle with the dressing. Finally, sprinkle over any remaining chopped pistachios.