Peach Salad with Beacon Blue and Prosciutto
Ingredients
2 ripe peaches, pitted and halved
Cooking Oil (preferably grapeseed or avocado oil)
140g baby rocket
60g walnut halves, toasted
1/2 small red onion, thinly sliced
100g cherry tomatoes, halved
55g Beacon Blue cheese, crumbled
55g prosciutto, torn into pieces
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt and pepper, for seasoning
How to make it
This vibrant Grilled Peach Salad with Beacon Blue and Prosciutto combines sweet, salty, and peppery flavours in a deliciously fresh and healthy dish.
- Preheat a grill pan on medium high heat for 3-4 minutes.
- Brush peaches with cooking oil and lightly season with salt and pepper. Place the peaches, cut side down, on the grill. Cook peaches until charred, about 3-4 minutes.
- Flip the peaches and cook until charred on the other side. Remove the peaches from the heat and slice into wedges.
- Add rocket to a large bowl and gently squeeze to soften. Add the peaches, tomatoes and onions. Toss together with aged balsamic vinegar and extra virgin olive oil. Season with salt and pepper
- Plate peach salad and garnish with Beacon Blue cheese, walnuts, and prosciutto.
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