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Char-grilled peach, prosciutto, buffalo mozzarella & basil salad

Recipes

This Adelaide Central Market salad recipe – served with a lemon and basil dressing – makes excellent use of fresh summer peaches.

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Ingredients

4 yellow peaches, halved & de-stoned
1 tbs extra-virgin olive oil
50g mixed salad leaves (eg rocket & watercress)
¼ cup basil leaves, torn
¼ cup mint leaves
100g prosciutto, thinly sliced
2 buffalo mozzarella balls, roughly torn
¼ cup smoked almonds, roughly chopped
Sea salt & freshly ground black pepper

Lemon & basil dressing:
½ cup basil leaves, roughly chopped
1 tsp finely grated lemon zest
2 tbs lemon juice
¼ cup extra virgin olive oil
Sea salt & freshly ground black pepper

Method

Heat a barbecue or griddle pan to medium-high. Slice each peach half into quarters, brush the cut sides with olive oil and season with black pepper. Place peach slices, in batches, onto pre-heated barbecue for 1–2 minutes each side, or until griddle marks appear. Remove from heat and allow to cool, repeating with remaining peach slices.

To make dressing, combine all the ingredients together in a small mixing bowl, whisking until well combined. Alternatively, place in a small food processor and blitz until smooth and well combined.

To serve: scatter mixed leaves, basil and mint over a large serving platter, top with the barbecued peach slices, prosciutto, mozzarella and smoked almonds, and season with salt and pepper. Drizzle over the basil and lemon dressing, and serve immediately.

 

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