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.
242kcals, 13.9g fat (4.4g saturated), 17.3g carbs (15.1g sugars), 15g protein, 3.2g fibre, 0.463g sodium
|4 ripe peaches|
|Extra-virgin olive oil|
|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|
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.
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