Name: Peach salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 820 gram can peach halves, drained; 2 tablespoon olive oil; 8 thin slices prosciutto; 1 tablespoon thyme leaves; 1 tablespoon wholegrain mustard; 1 tablespoon honey; 2 teaspoon white wine vinegar; 70 gram rocket leaves; 1/2 cup baby bocconcini, broken

Peach salad

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

820 gram can peach halves, drained

2 tablespoon olive oil

8 thin slices prosciutto

1 tablespoon thyme leaves

1 tablespoon wholegrain mustard

1 tablespoon honey

2 teaspoon white wine vinegar

70 gram rocket leaves

1/2 cup baby bocconcini, broken

Method

1.Pat peach halves dry with paper towel, then arrange on more paper towel until ready to use.

2.Heat olive oil in large frying pan on high. Fry prosciutto for 2-3 minutes, or until crisp. Set aside. Add the peach halves and cook, turning, until lightly caramelised. Stir in thyme and heat for 1 minute.

3.Stir mustard and honey through, then bring to the boil. Reduce heat to low and simmer for 1 minute. Stir vinegar through and season to taste. Transfer pan juices to a jug.

4.When ready to serve, divide rocket, bocconcini, prosciutto and peaches among plates and drizzle warm pan juices over.

You can add some homemade croutons for extra crunch, or stir through some shredded barbecued chicken to make this a more filling meal.
Note

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