Roasted peach brioche with Parma ham, courgette and ricotta salad

1. 1

   To make the dough, mix the flour, sugar, vanilla and yeast in a bowl. Work until crumbly and evenly distributed.

2. 2

   Now beat in the eggs and soft butter until you have a sticky but elastic dough.

3. 3

   Cover the bowl, leave to one side for an hour to swell in size then chill overnight in the fridge.

4. 4

   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.

5. 5

   Place the shaped dough on a non-stick baking tray. Cover and leave to rise for another hour or so, somewhere warm.

6. 6

   Arrange the fruit over the top and bake at 200C/180C Fan/Gas 6 for 15 minutes, then remove.

7. 7

   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.

8. 8

   Arrange the Parma ham over the brioche, pile up the courgettes and break over the cheese. Serve warm.

1 serving ≈ 255 g

Nutrition values are estimates. - means data is unavailable.