INGREDIENTS
3 Tbsp of extra virgin olive oil
1 Tbsp sherry vinegar
4 Peaches
100g Watercress
50g Smoked Duck
Edible flowers to garnish
METHOD
In a large bowl, mix together 3 tbsp extra virgin olive oil and 1 tbsp sherry vinegar with some seasoning.
Cut 4 peaches into quarters and griddle for 2-3 mins each side until charred and slightly caramelised. Toss the watercress with the dressing, then divide between bowls. Top with the peaches and slices of smoked duck. Serve with edible flowers.
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