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Roasted peach, beetroot and parma ham salad with pomegranate molasses dressing

This light and fresh recipe sees roasted peach, beetroot and parma ham combined into a sophisticated salad. Serve with a delicious pomegranate molasses dressing and enjoy as a gorgeous side dish
Roasted peach, beetroot and parma ham salad with pomegranate molasses dressingTodd Eyre
4
5M
1H
1H 5M

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.
  • 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
Note

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