Summer Peach and Prosciutto Salad

I have previously indicated that I am not a great salad lover. While some people look at a bowl of salad and feel inspired by the range of colour and the vibrant green, I just feel like I should be placed into a rabbit cage with a drip water bottle and a salt lick. However I have always admired Italian salads with their mix of flavours and textures. I saw a recipe for this salad in Delicious magazine. Yes I am rather addicted to this publication! I made a slightly amended version of the recipe for an entrée to a dinner we were having. It was fresh, flavourful and light, leaving plenty of room for the next 2 courses 🙂

With peach season ending soon I would highly recommend you try it. It is simple and the peaches, which are really the only part of the dish that requires any cooking, can be done ahead of time. The rest of the salad only requires strewing and arrangement. Fool proof and pretty!

Grilled Peach, prosciutto and Mozzarella Salad

Adapted from a recipe in Delicious February 2012

Serves 4

• 2 Large Peaches
• 1 Bunch of Rocket
• 8 slices of Prosciutto
• 1 large ball of Buffalo Mozzarella
• 1/2 lemon juice
• Olive oil
• Caramelized Balsamic Vinegar

1. Slice peaches in half and remove stone. Dry peaches, then brush with olive oil

2. Oil the cut sides of peaches and place cut side down on the hot pan or griddle

3. Cook for peaches for a couple of minutes each side

4. Set peaches aside in bowl covered with clingfilm to cool

5. When ready to serve remove the skin from the peaches and cut into bite size peaches

6. Placetorn  prosciutto on serving plate

7. Top with rocket

8. Place cut up peaches on the assembled salad and then top with torn pieces of Mozzarella

9. Whisk together lemon juice and olive oil

10. Drizzle olive oil mixture on top and then drizzle on balsamic.