Rocket with Prosciutto and Grilled Peaches
Restaurant quality salad in under 15 minutes!
1 tsp dijon mustard
1 1/2 tbs champagne vinegar
1 1/2 tbs extra virgin olive oil
4 cups rocket
85g torn prosciutto
1 1/2 tbs toasted pine nuts
Ingredients
3 medium peaches, halved and pitted1 tsp dijon mustard
1 1/2 tbs champagne vinegar
1 1/2 tbs extra virgin olive oil
4 cups rocket
85g torn prosciutto
1 1/2 tbs toasted pine nuts
Method
1. Preheat a lightly oiled barbecue grill or chargrill pan on medium.
2. Cook the peaches, turning once, until golden brown and lightly charred, about 4 minutes. Remove from the heat and cut into quarters.
3. Whisk the mustard, vinegar and oil in a large bowl. Add the rocket, prosciutto and pine nuts and toss to combine. Top with the peaches.
Notes
NUTRITIONAL INFO PER SERVING
824 kJ (197 cal), 7g protein, 14g carbs, 2g fibre, 13.5g fat (2.5g sat fat),423mg sodium
- Author:
- Photographer:
- Lori Powell
