Rosemary grilled peach and prosciutto salad

Rosemary grilled peach and prosciutto salad

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Orange blossom dressing
  • 2 tablespoon orange blossom water
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 clove garlic, crushed
Rosemary grilled peach and prosciutto salad
  • 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
  • 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.


Orange blossom water, also known as orange flower water, is available from specialty food stores, delicatessens and some health food stores.