Peach & Prosciutto Salad with Buffalo Mozzarella

Australia’s warm climate and hot, dry summers make for sweet, juicy stone fruit. In their peak from November to April, now is the time to embrace peaches for all their flavour and goodness, as they make for a versatile addition to both sweet or savoury dishes.

When picking your peaches, most should smell the way you want them to taste. Choose ones that are yellow and deep golden and leave to ripen at room temperature.

Recipe by GH Nutrition

Ingredients

4 yellow peaches, stones removed, cut into quarters 

Extra-virgin olive oil, for drizzling 

2 cups watercress sprigs 

1 cup spinach leaves 

1⁄2 cup basil leaves, torn  

2 tbsp lemon zest 

2 tbsp lemon juice 

8 slices prosciutto 

200g buffalo mozzarella, torn 

Sea salt and cracked black pepper, to season

 

Equipment

CHAR-GRILL PAN

OR BBQ

Recipe

Preheat a char-grill pan or BBQ over medium heat. Drizzle the pan with olive oil and when hot, add the peaches. Grill for 3 minutes each side, or until slightly charred. Set aside.

On a salad platter, scatter over the watercress, spinach, basil, lemon zest and juice.

Top salad with the peaches, prosciutto and buffalo mozzarella. Drizzle with olive oil and season with sea salt and cracked black pepper.

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Fig and Walnut Salad with Baby Beets and Goat's Cheese