Roasted peach brioche with Parma ham, courgette and ricotta salad
- Prepare
- overnight
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Pregnancy-friendly
Piled up and packed full of summer flavours, these homemade brioche celebrate sweet and savoury in every mouthful.
Ingredients
For the dough
- 150g/5½oz strong white flour
- 1 tsp caster sugar
- ½ tsp vanilla extract
- 10g/⅓oz fresh yeast
- 2 large eggs, beaten
- 120g/4¼oz salted butter, softened
- 1 tsp salt
For the garnish
Method
To make the dough, mix the flour, sugar, vanilla and yeast in a bowl. Work until crumbly and evenly distributed.
Now beat in the eggs and soft butter until you have a sticky but elastic dough.
Cover the bowl, leave to one side for an hour to swell in size then chill overnight in the fridge.
The next day, remove the dough from the fridge and allow to come to room temperature. Twist and break of a large golf ball-sized amount per person, roll into a round and flatten with the heel of your hand.
Place the shaped dough on a non-stick baking tray. Cover and leave to rise for another hour or so, somewhere warm.
Arrange the fruit over the top and bake at 200C/180C Fan/Gas 6 for 15 minutes, then remove.
Toss the courgettes in a bowl with the chilli, lemon juice and zest, mint and oil. Season well with salt and freshly ground black pepper.
Arrange the Parma ham over the brioche, pile up the courgettes and break over the cheese. Serve warm.
