Serves: 3

This combination of sweet peach, salty ricotta and peppery rocket from Maple from Canada UK makes for a delectable dish that works just as well on its own as a side serving.

Ingredients

For the croutons:

1 ciabatta roll
60ml extra virgin olive oil
60ml pure maple syrup (preferably amber syrup for its rich taste)
2 tbsp chopped fresh parsley
Salt and pepper, to taste

For the balsamic reduction:

230ml pure maple syrup (preferably dark syrup for its robust taste)
600ml balsamic vinegar

For the salad:

3 ripe yet slightly firm peaches, halved and pits removed
60ml pure maple syrup (preferably amber syrup for its rich taste)
250g ricotta cheese
1 bag rocket salad

Method

To make the croutons:

1. Preheat oven or air fryer to 180°C.

2. 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.

3. 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.

To make the balsamic reduction:

1. Combine the maple syrup and balsamic vinegar in a pan and whisk well. Bring to a boil then reduce to a low boil.

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

To make the salad:

1. 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.

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

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

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

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