Crispy Prosciutto and Grilled Peach Salad

This Grilled Peach Salad is perfect for a starter or main meal and feels like a piece of summer you can enjoy all year round. I made this for friends who had a new born baby and we needed a low-admin, speedy dinner that packed a punch and this went down a storm.

As a main meal, I’d serve this with some fresh crusty bread. Sweet peaches, salty prosciutto and scrummy mozzarella are served over fresh rocket or your favorite greens for a delicious salad. You can take this salad to new heights (in my dreams) if you use burrata instead of the mozzarella too…. Absolutely INSANE!

Crispy Prosciutto and Grilled Peach Salad

Serves 4

Ingredients:

2 ripe peaches, stone removed and cut into slices

½ tbsp extra virgin olive oil

1 pack of fresh rocket

8 slices prosciutto

2 packs mini mozzarella balls (or 2 balls of mozzarella torn into chunks)

4 tbsp pecans chopped in half

1 tbsp honey

salt and black pepper

1 tbsp extra virgin olive oil

2 tbsp balsamic glaze

Method:

1. Heat a griddle pan to medium-high heat (a regular frying pan is fine if you don’t have one). Tear the prosciutto slices in half and place them into the pan a little scrunched up to get some crispy edges. Fry for 3-4 mins until crisp. Set aside.

   
   

2. Toss the sliced peaches in a bowl with 1/2 tablespoon of olive oil.

   
   

3. Grill the peach slices for 2-3 minutes per side until nicely charred. Try not to mess with them in the pan to get nice caramelisation. Set aside with the prosciutto.

   
   

4. Toss the pecans into the pan until lightly toasted (you’ll be able to smell them) and then add in the honey with a good grind of black pepper). Take off the heat.
   

5. In bowls, lay out a bed of the rocket leaves and scatter with the prosciutto, and grilled peaches. Add the mozzarella balls or use your hands to tear whole mozzarella balls into chunks.

   
   

6. Top with the honey pecans and add salt to taste if needed (remember the prosciutto is salty too). Drizzle everything with the remaining olive oil and the balsamic glaze. Serve and enjoy!