Peach, Prosciutto and Mozzarella Salad
A sweet and savoury Italian-inspired salad with juicy griddled peaches, sliced prosciutto, mini Mozzarella balls and fresh basil, drizzled with a simple balsamic vinaigrette.
Per serving:
242kcals, 13.9g fat (4.4g saturated), 17.3g carbs (15.1g sugars), 15g protein, 3.2g fibre, 0.463g sodium
|
Prep: Cook: |
10 minutes 5 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 |
| Ingredients |
|---|
| 4 ripe peaches |
| Extra-virgin olive oil |
| 200g rocket |
| 400g mini Mozzarella balls or 2 x 220g balls of Mozzarella, torn |
| 8 slices prosciutto or Parma ham, torn |
| Handful of fresh basil, torn |
| Salt and black pepper |
| Balsamic vinegar |
directions
1 Heat a griddle pan over a high heat. Cut the peaches into wedges and lightly brush with olive oil.
2 Cook the peaches on the griddle pan for 2-3 minutes per side until browned and caramelised.
3 Arrange the rocket onto four plates, then arrange the peach slices around the plate. Place one quarter of the Mozzarella in the centre of the plate.
4 Scatter around the prosciutto and basil. Season with salt and pepper and drizzle over some olive oil and balsamic. Serve immediately.
