R E C I P E | Peach, Mozzarella and Prosciutto Salad

Posted by Alexei Piltiaev on

Quantities shown to serve 4- 6 depending on what else is served with. This works as an entree, light lunch or part of a salad spread for a larger group. If you are rushing, this can be assembled in 5 mins, but with a bit of extra time, grilling the peaches makes this dish even better. 
The grilling elevates even sub standard peaches so don't worry if you can't find perfectly ripe ones.
Ingredients:
Quantities shown to serve 4- 6 depending on what else is served with.
4 Peaches  - stoned and cut into 4 segments
1 large ball buffalo mozzarella
6 - 8 slices prosciutto
2 bunches large leaf rocket
Olive oil and balsamic vinegar
Trim stalks from rocket and scatter over a platter. Drizzle with extra virgin olive oil and balsamic  (just a little), and toss with your hands.
On a BBQ or griddle pan on the stove, grill the peach segments for a couple of minutes on each side until they get begin to caramelise and get some char marks. 
Lay them on top of the rocket. Drizzle any juices from the pan over. 
Artfully drape the prosciutto and torn up mozzarella around and over.
Finally, grind some black pepper over to finish.