Recipe of the Month (June 2016)

Welcome to our recipe of the month page where I will be sharing recipes for dishes I serve at Chalet Bluebell, our catered chalet in Les Gets.

Iberico Ham with Mozzarella, Roasted Peach, Basil, Balsamic & Toasted Seeds


Difficulty: Easy

Prep time: 30 minutes
Cooking time: 
10 minutes

Portions: 4

Special Equipment: None

The success of this simple starter is down to the quality of the ingredients you can buy. There is little cooking involved but the flavours & textures from this combination of ingredients is explosive!

I have also added Nasturtium flowers and leaves to my dish as I have them growing in the garden and they add a great peppery note. You could use some rocket leaves instead.


Roasted Peach

  • 1 ripe peach



  1. Pre-heat an oven to 200C.
  2. Cut the peaches in half & remove the stone, drizzle with a little olive oil, season with salt and roast in the oven until the top just starts to colour, approx. 10 mins. Remove from the oven and leave to cool.
  3. When the peaches have cooled the skin should peel off easily. Dice the peach into small cubes.

Basil Puree

  • 1/2 bunch basil, washed


  1. Bring a large pan of salted water to the boil.
  2. Cut off the thick basil stalks and discard.
  3. Blanch the basil in the boiling water for 10 seconds, drain and cool in ice water.
  4. Squeeze the basil to remove any excess water and roughly chop.
  5. Place in a spice grinder or pestle mortar with the enough olive oil to make the basil into a loose puree. Blitz or grind to a puree.
  6. Season with salt.

Toasted Sunflower Seeds

  • 10g sunflower seeds
  1. Add the sunflower seeds to a frying pan with a drizzle of olive oil and a pinch of salt and fry on a medium heat until they start to brown. Drain on a paper towel and let cool.

To Finish

  1. Cut the tomatoes in half, drizzle with olive oil and salt and let them sit for 10 minutes.
  2. Cut the mozzarella into cubes and toss in a little basil puree.
  3. Place 4 or 5 pieces of the mozzarella, tomato & peach around the plate.
  4. Tear the ham and place a few pieces on the plate.
  5. Using a small spoon drizzle some basil puree and balsamic on the plate.
  6. Scatter the seeds around the plate.

Bon Appétit!