Roasted peach brioche with Parma ham, courgette and ricotta salad

Roasted peach brioche with Parma ham, courgette and ricotta salad brings together pillowy homemade brioche, sweet roasted peaches, savoury ham, and a vibrant courgette salad for a balanced summer dish that bursts with texture and colour in every bite.

By Matt Tebbutt
From Saturday Kitchen

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This recipe scores a Nutri-Score C. The fresh courgettes, peaches, and herbs enhance fibre and micronutrients, while butter and ham contribute saturated fat and salt. Ricotta adds protein and calcium. This Nutri-Score reflects a balanced profile suitable for an occasional meal.

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Ingredients

For the dough

• 150g strong white flour
• 1 tsp caster sugar
• ½ tsp vanilla extract
• 10g fresh yeast
• 2 large eggs, beaten
• 120g salted butter, softened
• 1 tsp salt

For the garnish

• 1 peach, quartered
• 1 green courgette, thinly sliced
• 1 yellow courgette, thinly sliced
• 1 red chilli, diced
• 1 lemon, juice and zest
• 1 tbsp chopped fresh mint
• 2 tbsp olive oil
• 3 slices Parma ham
• 100g Westcombe ricotta or feta
• 1 tbsp toasted pine nuts
• Salt and freshly ground black pepper, to taste

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Method

1. Prepare the brioche dough: In a large mixing bowl, combine the flour, sugar, vanilla extract and yeast. Mix until the dry ingredients resemble an even, crumbly texture. Beat in the eggs and softened butter until a sticky, elastic dough forms.
2. First rise and chill: Cover the bowl and let the dough swell for 1 hour at room temperature. Then place in the fridge to chill overnight.
3. Form the brioche bases: The next day, let the dough come back to room temperature. For each serving, pinch off a golf ball-sized piece, roll into a ball, then flatten gently with the heel of your hand. Arrange the pieces on a non-stick baking tray. Cover and proof in a warm spot for about an hour until puffy.
4. Bake with peaches: Space the peach quarters on top of the brioche dough. Bake at 200°C/180°C Fan/Gas 6 for 15 minutes, then remove from the oven and allow to cool slightly.
5. Prepare the salad: In a bowl, toss green and yellow courgette slices with diced chilli, lemon juice and zest, chopped mint, and olive oil. Season well with salt and black pepper.
6. Bring it all together: Arrange the Parma ham over the baked brioche, pile on the courgette salad, crumble over the ricotta (or feta), and finish with toasted pine nuts. Serve warm for best flavour and texture.

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Suggested Wine Pairing

• Majestic: La Gioiosa Prosecco – Fresh, floral bubbles and delicate fruit make this an uplifting match for the sweet-savory roasted peach brioche and delicate ham.
• Tesco: Tesco Finest Pinot Grigio Blush – Lively and zesty, with crisp citrus and berry notes that enhance the salad’s freshness and contrast the buttery brioche.
• Sainsbury’s: Sainsbury’s Taste the Difference Gavi – Clean, gently aromatic, and citrusy, this works beautifully with ricotta and summer vegetables, bringing out their subtleties.

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What can you serve with this

1. Light green salad: Fresh leaves with a lemon dressing will add even more brightness and bite alongside the rich brioche.
2. Chilled melon slices: Juicy melon brings extra refreshing contrast and sweetness to complement the peaches and ham.
3. Grilled asparagus: Adds a smoky, tender crunch that sits well with the Parma ham and creamy ricotta.

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FAQs for Roasted peach brioche with Parma ham, courgette and ricotta salad

• Can I use dry yeast instead of fresh yeast? Yes, substitute 10g fresh yeast with about 3g (one sachet) fast action dried yeast.
• What cheese works best if I don’t have ricotta? Feta or soft goat’s cheese make an excellent alternative for a tangy finish.
• How do I store leftover brioche? Cool completely, wrap tightly or store in an airtight container, and eat within two days for best texture.
• Can I roast other fruit besides peach? Absolutely, ripe nectarines or plums also pair well with the rich dough and salad.
• Is this dish suitable cold? It’s best served warm, but leftovers taste lovely at room temperature.

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Nutri-score Health Check

This recipe scores Nutri-Score C, calculated from its blend of fresh peaches, courgettes, olive oil, mint, and lemon boosting fibre and vitamins, while the butter, Parma ham, and ricotta bring some saturated fat, salt, and protein. Nutri-Score is an automatic guide based on ingredients, reflecting both nutrient positives and moderations needed in a typical serving.

Positive Factors

• Rich in fibre and vitamin C from courgette, peach, mint, and lemon
• Contains healthy fats from olive oil and pine nuts
• Good protein from eggs and ricotta

Negative Factors

• High in saturated fat from butter and cheese
• Includes processed meat (Parma ham) and added salt

The Nutri-score is automatically calculated from the ingredients and serves only as a rough guide for typical home cooking.