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Recipe

Peach salad

Jun 29, 2012 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Peach salad
  • 820 gram can peach halves, drained
  • 2 tablespoon olive oil
  • 8 thin slices prosciutto
  • 1 tablespoon thyme leaves
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon honey
  • 2 teaspoon white wine vinegar
  • 70 gram rocket leaves
  • 1/2 cup baby bocconcini, broken

Method

Peach salad
  • 1
    Pat peach halves dry with paper towel, then arrange on more paper towel until ready to use.
  • 2
    Heat olive oil in large frying pan on high. Fry prosciutto for 2-3 minutes, or until crisp. Set aside. Add the peach halves and cook, turning, until lightly caramelised. Stir in thyme and heat for 1 minute.
  • 3
    Stir mustard and honey through, then bring to the boil. Reduce heat to low and simmer for 1 minute. Stir vinegar through and season to taste. Transfer pan juices to a jug.
  • 4
    When ready to serve, divide rocket, bocconcini, prosciutto and peaches among plates and drizzle warm pan juices over.

Notes

You can add some homemade croutons for extra crunch, or stir through some shredded barbecued chicken to make this a more filling meal.

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