Name: Rosemary grilled peach and prosciutto salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Orange blossom dressing; 2 tablespoon orange blossom water; 2 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon maple syrup; 1 clove garlic, crushed; 4 large slip-stone peaches (880g), halved; 4 sprigs fresh rosemary; 8 slice proscuitto (120g); 2 tablespoon brown sugar; 2 tablespoon caster (superfine) sugar; 80 gram rocket (arugula); 100 gram feta, chopped

Rosemary grilled peach and prosciutto salad

ROSEMARY GRILLED PEACH & PROSCIUTTO SALAD

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

Orange blossom dressing

2 tablespoon orange blossom water

2 tablespoon olive oil

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1 clove garlic, crushed

4 large slip-stone peaches (880g), halved

4 sprigs fresh rosemary

8 slice proscuitto (120g)

2 tablespoon brown sugar

2 tablespoon caster (superfine) sugar

80 gram rocket (arugula)

100 gram feta, chopped

Method

1.To make orange blossom dressing; whisk ingredients in a small bowl until combined. Season to taste.

2.Preheat grill (broiler). Line two oven trays with foil.

3.Place peaches and half the rosemary on one tray; place prosciutto and remaining rosemary on second tray. Sprinkle brown and caster sugars over peaches and prosciutto. Toss to coat. Spread out into a single layer.

4.Place peaches under hot grill 8 minutes or until caramelised. Grill prosciutto 4 minutes or until crisp.

5.Place peaches, prosciutto and rocket on serving plates; top with feta and drizzle with dressing.