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Griddled peach, avocado & prosciutto salad
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Serves: 4 as a starter
3 peaches, quartered
1 tbsp olive oil
4 slices prosciutto ham
½ x 200g pack Swiss chard
1 romaine heart lettuce
1 avocado, thinly sliced
285g pack No.1 Burrata (or buffalo mozzarella), drained
For the dressing
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
½ tsp Dijon mustard
1 tbsp clear honey
1. Preheat a griddle pan (or frying pan) over a high heat until searingly hot. Brush the peach quarters with olive oil and put in the pan. Cook for 1 minute on each side, then pile onto a plate to cool. Crisp up the prosciutto on the griddle for about 1 minute.
2. Roughly tear the Swiss chard and romaine lettuce and put into a large bowl. Put the dressing ingredients in a jar, seal and shake to combine (or whisk together in a bowl), then pour half over the leaves and toss to coat.
3. Arrange the dressed leaves on a platter, then top with the avocado, grilled peach and crispy ham (broken into shards if you like). Place the burrata in the centre, then drizzle over the remaining dressing and serve immediately. Delicious with crusty bread.
Typical values per serving:
This recipe was first published in August 2020.