Peach and Prosciutto Salad
This Peach and Prosciutto Salad is the perfect summer dish. A feast of flavours, textures and colours on one plate. Light and refreshing but super satisfying.
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Ingredients
- 3 - 4 Large Ripe Cling Peaches or similar Sliced
- 150 grams Butter lettuce or other salad leaves Roughly chopped
- 40 grams Wild Rocket
- 200 grams Baby heirloom/exotic tomatoes Quartered/Halved
- 100 grams Prosciutto or Parma ham
- 40 grams Toasted Pine Nuts
- ¼ cup Seed Mix
- Parmesan Shavings For garnish
- Salt and freshly ground Black Pepper to taste
- Salad dressing of your choice
Instructions
- Prepare your ingredients
- Lightly toast the pine nuts in a dry frying pan on medium heat until lightly golden. Ensuring not to burn. Set aside
- Add your halved baby tomatoes to a large bowl and season with salt and freshly ground black pepper
- Rough chop the lettuce then add along with the rocket to the tomatoes
- Quarter the peaches and remove the pit, then halve each quarter
- Add the seeds and nuts to the salad, the add the sliced peaches and slices of prosciutto
- Finish off by thinly shaving parmesan over the top with a vegetable peeler
- Dress with a salad dressing of your choice just before serving
- Note: a creamy style salad dressing works great with this salad, or simply drizzle with balsamic vinegar and olive oil
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