BBQ Peach, Ricotta and Rocket Salad with Maple Balsamic Reduction

ServesServes 3
Preparation time Preparation time 60 mins
Cooking timeCooking time 35 mins



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


  • 1 cup pure maple syrup (preferably dark syrup for its robust taste)
  • 2 ½ cups balsamic vinegar


  • 3 peaches, ripe yet slightly firm, halved and pits removed
  • 3 tbsp pure maple syrup (preferable amber syrup for its rich taste)
  • 1 cup ricotta cheese
  • 1 bag of rocket salad



  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.
  4. Cook for 13–15 minutes in the oven, or 5 minutes in the air fryer, until crisp and golden.

Balsamic Reduction

  1. Combine the maple syrup and balsamic vinegar in a pan and whisk well.
  2. Bring to a boil then reduce heat to a low boil.
  3. Cook for around 20 minutes until the liquid is reduced in half and the balsamic glaze coats the back of a spoon

Salad preparation

  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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