Grilled Peach & Proscuitto Salad
Ingredients
Method
Dry roast the almond flakes in pan for 45 seconds to 1 minute. Set aside.
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.
Mix rocket and mint with remaining olive oil and vinegar.
Place greens onto a serving platter, arrange the cooled peaches, prosciutto slices, top with persian feta, drizzle with honey and dust with almond flakes.
Ingredients
Directions
Dry roast the almond flakes in pan for 45 seconds to 1 minute. Set aside.
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.
Mix rocket and mint with remaining olive oil and vinegar.
Place greens onto a serving platter, arrange the cooled peaches, prosciutto slices, top with persian feta, drizzle with honey and dust with almond flakes.