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Prosciutto and BBQ peach salad recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Prosciutto and BBQ peach salad: Stunning and mouthwatering!
Ingredients:
  • 3 peaches, plums or pears, stoned or cored, cut into wedges
  • 4.60 gm extra virgin olive oil
  • 1/2 tsp finely chopped rosemary
  • 150g ricotta, crumbled
  • 60g pkt Baby Rocket
  • 400g can cannellini beans, rinsed, drained
  • 12 slices prosciutto
  • 1/2 tsp poppy seeds
  • Finely grated lemon rind, to serve
  • 80ml creme fraiche
  • 2 tsp finely grated lemon rind
Instructions:
  • In a small bowl, mix together the crème fraîche and lemon zest. Season to taste.
  • Preheat a barbecue grill or chargrill to high heat. Toss peach, plum, or pear in a bowl with oil and seasoning. Grill for 1-2 minutes per side until lightly charred. Place the grilled fruit back in the bowl, add rosemary, and toss to combine.
  • Evenly distribute the tangy lemon crème fraîche on serving plates. Layer on the ricotta, rocket, beans, prosciutto, and fruit. Sprinkle with poppy seeds and lemon rind for added flavor and texture.

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