Grilled peach and prosciutto salad
Summer is the season of stone fruit, and these delectable grilled peaches are a match made in heaven with salty prosciutto and a sweet maple spiked dressing!
- 2 peaches, quartered
- Extra virgin olive oil
- 2 cups fresh torn kale
- 1 tsp oregano
- 1Tbsp maple syrup
- Juice of ½ lemon
- 1 tsp mustard
- 2 cups rocket
- 80g prosciutto
- 50g goats cheese
- Preheat oven to 200 degrees celsius. Bring a grill pan to a high heat. Drizzle the peach quarters with oil, then grill on each side for 1-2 minutes or until golden grill marks have formed.
- Scatter the kale over a baking tray, then drizzle with olive oil. Sprinkle over the oregano and seasoning, then bake in the oven for 10-15 minutes or until crisp and golden.
- To make the dressing, mix together 3Tbsp olive oil, maple syrup, lemon juice, mustard and seasoning to taste.
- To assemble the salad, lay the rocket and kale onto a serving platter. Nestle in the peach quarters and prosciutto slices, then crumble over the goats cheese. Spoon over the dressing and serve.