Peach & Prosciutto Salad

Prep time: 10 mins | Serves: 4

Ingredients: ‍ ‍

• 4 ripe peaches, sliced

• 120g prosciutto, torn

• 100g rocket

• 100g feta or goat’s cheese, crumbled

For the Dressing:

• 30g extra virgin olive oil

• 20g balsamic vinegar

• 10g honey

• 4g sea salt

• 1g freshly ground black pepper

Method:

1. Arrange the rocket onto a large serving platter, creating a light base.

2. Scatter over the sliced peaches, spacing them evenly for a clean presentation.

3. Tear the prosciutto into loose pieces and drape over the salad.

4. Sprinkle over the crumbled cheese.

5. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, sea salt and black pepper until emulsified.

6. Drizzle the dressing evenly over the salad just before serving.

7. Leave lightly layered or gently toss if preferred.

8. Serve immediately at room temperature for the best flavour.

Storage:

Best enjoyed fresh. If needed, store in an airtight container in the refrigerator for up to 1 day. Bring to room temperature before serving.