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Recipes

Char-grilled peach salad with Prosciutto, Buffalo Mozzarella & Basil

SERVES
8
COOK TIME
10
PREP TIME
15
DIFFICULTY
Easy
Print
Ingredients
  • 4 yellow peaches, halved and de-stoned
  • 1 tbsp olive oil (extra virgin)
  • 50 g mixed salad leaves (eg. rocket and watercress)
  • 1/4 cup mint leaves
  • 100 g prosciutto, thinly sliced
  • 2 buffalo mozzarella balls, roughly torn
  • 1/4 cup smoked almonds, roughly chopped
  • Sea salt and freshly ground black pepper
Lemon and basil dressing
  • 1/2 cup basil leaves, roughly chopped
  • 1 tsp finely grated lemon zest
  • 2 tbsp lemon juice
  • 1/4 cup olive oil (extra virgin)
  • Sea salt and freshly ground black pepper
Method
  1. Heat a barbecue or griddle pan to medium-high.
  2. Slice each peach half into quarters, brush the cut sides with olive oil and season with black pepper.
  3. Place peach slices, in batches, onto pre-heated barbecue for 1–2 minutes each side, or until griddle marks appear.
  4. Remove from heat and allow to cool, repeating with remaining peach slices.
  5. To make dressing, combine all the ingredients together in a small mixing bowl, whisking until well combined. Alternatively, place in a small food processor and blitz until smooth and well combined.
To Serve: Scatter mixed leaves, basil and mint over a large serving platter, top with the barbecued peach slices, prosciutto, mozzarella, smoked almonds and season with salt and pepper. Drizzle over the basil and lemon dressing, and serve immediately.

Char-grilled peach salad with Prosciutto, Buffalo Mozzarella & Basil

SERVES
8
COOK TIME
10
PREP TIME
15
DIFFICULTY
Easy
Tags Christmas, Peach, Prosciutto, Salad
Collections Christmas, Quick & Easy, Special occasion, Summer
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Ingredients
  • 4 yellow peaches, halved and de-stoned
  • 1 tbsp olive oil (extra virgin)
  • 50 g mixed salad leaves (eg. rocket and watercress)
  • 1/4 cup mint leaves
  • 100 g prosciutto, thinly sliced
  • 2 buffalo mozzarella balls, roughly torn
  • 1/4 cup smoked almonds, roughly chopped
  • Sea salt and freshly ground black pepper
Lemon and basil dressing
  • 1/2 cup basil leaves, roughly chopped
  • 1 tsp finely grated lemon zest
  • 2 tbsp lemon juice
  • 1/4 cup olive oil (extra virgin)
  • Sea salt and freshly ground black pepper
Method
  1. Heat a barbecue or griddle pan to medium-high.
  2. Slice each peach half into quarters, brush the cut sides with olive oil and season with black pepper.
  3. Place peach slices, in batches, onto pre-heated barbecue for 1–2 minutes each side, or until griddle marks appear.
  4. Remove from heat and allow to cool, repeating with remaining peach slices.
  5. To make dressing, combine all the ingredients together in a small mixing bowl, whisking until well combined. Alternatively, place in a small food processor and blitz until smooth and well combined.
To Serve: Scatter mixed leaves, basil and mint over a large serving platter, top with the barbecued peach slices, prosciutto, mozzarella, smoked almonds and season with salt and pepper. Drizzle over the basil and lemon dressing, and serve immediately.