Yields4 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins

Grilled Peach & Proscuitto Salad

Ingredients

 100 g D'Orsogna Prosciutto slices
 4 Yellow Peaches, cut into 4 wedges
 1 cup Rocket
 4 tbsp Persian Feta
 4 tbsp Almond Flakes
 3 tbsp Olive Oil
 3 tbsp Baby Mint Leaves
 2 tbsp Apple Cider Vinegar
 1 tbsp Honey
 Salt and Pepper, for seasoning

Method

1

Dry roast the almond flakes in pan for 45 seconds to 1 minute. Set aside.

2

Brush the peach wedges with 1 tablespoon of olive oil. Place them cut side down onto a preheated grilled pan, cook on both sides until you have grill marks. Set aside.

3

Mix rocket and mint with remaining olive oil and vinegar.

4

Place greens onto a serving platter, arrange the cooled peaches, prosciutto slices, top with persian feta, drizzle with honey and dust with almond flakes.

Grilled Peach & Proscuitto Salad

Related products

Prosciutto 100g
Prosciutto 100g

Ingredients

 100 g D'Orsogna Prosciutto slices
 4 Yellow Peaches, cut into 4 wedges
 1 cup Rocket
 4 tbsp Persian Feta
 4 tbsp Almond Flakes
 3 tbsp Olive Oil
 3 tbsp Baby Mint Leaves
 2 tbsp Apple Cider Vinegar
 1 tbsp Honey
 Salt and Pepper, for seasoning

Directions

1

Dry roast the almond flakes in pan for 45 seconds to 1 minute. Set aside.

2

Brush the peach wedges with 1 tablespoon of olive oil. Place them cut side down onto a preheated grilled pan, cook on both sides until you have grill marks. Set aside.

3

Mix rocket and mint with remaining olive oil and vinegar.

4

Place greens onto a serving platter, arrange the cooled peaches, prosciutto slices, top with persian feta, drizzle with honey and dust with almond flakes.

Grilled Peach & Proscuitto Salad
IngredientsDirections