Ingredients
Roasted peach, beetroot and parma ham salad
Pomegranate molasses dressing
Method
Roasted peach, beetroot and parma ham salad
1.Preheat oven to 180°C. Place peaches onto a baking paper-lined tray and roast for 50-60 minutes, or until caramelised but still holding shape. Set aside to cool.
2.Arrange all ingredients over a large patter. Make the dressing (see below); pour it over the platter. Sprinkle on the croutons (if using) and serve.
Pomegranate molasses dressing
3.Put dressing ingredients into a small bowl and whisk together.
Note
- If the meal is at someone else’s house, you can prepare the ingredients in advance and assemble when you get there. The peaches can be pre-grilled to save time. – PER SERVE Energy 82kcal, 346kj • Protein 5.5g Total Fat 3g • Saturated Fat 1.4g • Carbohydrate 6.5g • Fibre: 2.1g • Sodium 209m