Don’t save sweet peaches just for dessert – they taste great in this delicious savoury salad, too.
Ingredients
- 175g sugar snap peas, trimmed
- Olive oil spray
- 4 firm but ripe peaches, stones removed, quartered
- 8 slices prosciutto, fat trimmed, torn
- 125g baby rocket leaves
- 1/2 cup mint leaves
- 1 tablespoon extra virgin olive oil
Yoghurt dressing
- 3 tablespoons natural yoghurt
- 1 small red chilli, seeds removed, finely chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon caster sugar
Method
- Step 1For the dressing, whisk all ingredients together, season to taste, then set aside.
- Step 2Cook the sugar-snap peas in boiling water for 2 minutes until just tender. Drain and refresh in cold water.
- Step 3Meanwhile, heat a chargrill pan or barbecue to high heat. Spray the peach quarters with oil and season lightly with sea salt and freshly ground black pepper. Grill the peaches for 1 minute on each of the flesh sides until charred.
- Step 4Arrange peaches, peas, prosciutto, rocket and mint leaves on plates, then drizzle with the dressing and olive oil.
Nutrition
809 kj
Energy
8.6g
Fat Total
2g
Saturated Fat
4.1g
Fibre
12g
Protein
24mg
Cholesterol
875mg
Sodium
13.8g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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