GRIDDLED PEACH & IVY’S SALAD

With wild rocket, honey & pistachios

Serves: 2

Cooking time: 20 mins

Gluten-free

• 8 sprigs fresh thyme, tied into a bunch
• 2 tbsp runny honey
• 2 tbsp balsamic vinegar
• 4 tbsp extra virgin olive oil
• 90g/3oz wild rocket/arugula
• 3 ripe peaches, pitted and sliced into wedges
• 75g/2.6oz Ivy’s Reserve Vintage Cheddar
• 40g/1.3oz shelled pistachios, toasted and roughly chopped

1. Place a griddle pan over a high heat and griddle the peaches for 2-3 mins on both sides until charred and soft. Remove to a plate and use the thyme bunch to brush them all over with 1 tbsp runny honey.
2. Pour the balsamic, remaining honey and olive oil in a small bowl and whisk together to combine. Season to taste.
3. Arrange the rocket/arugula on a serving platter and lay over the griddled peach slices. Slice thick slices of Ivy’s Reserve Vintage Cheddar and top the salad. Pour over the balsamic dressing and scatter over the toasted pistachios.