Grilled Peach and Prosciutto Salad with Wildflower Honey



The great thing about salads is that there are so many options and so much variety. They are a light and fresh meal option in the summer and can be a healthy but substantial option in the colder months with warm ingredients such as grilled meats and vegetables, or a soft poached egg added. Even the simplest ingredients thrown together, can make a healthy lunch that’s quick and easy as well as delicious. Especially if one of those ingredients is Australian honey!


This peach and prosciutto salad is a great concept because you can be really flexible with the ingredients and still get similar results. We love it with our Wildflower Honey but any of the honeys from our classics range will be just as delicious. Try the Chilli honey if you like a bit of heat in your salads!


The main ingredients for this salad, are your choice of stone fruit, ham or cured pork, salad greens and a soft white cheese that can be crumbled over the top. The dressing works with all combinations and you can also eat it year-round as seasonal fruit comes and goes.

To get you started though, we are clinging onto the memory of summer for as long as fresh peaches are on sale!


INGREDIENTS

Salad

2 fresh peaches (or nectarines, apricots, mango, etc)

4 slices of prosciutto (or pancetta, shaved ham, shredded ham)

A handful of fresh washed rocket (or spinach, watercress, snow pea shoots, cos lettuce)

1 tbsp. of feta cheese (or ricotta, labneh, goat’s cheese)


Dressing

2 tbsps. olive oil

Juice of half a lemon

Generous drizzle of Honey in the Garden Wildflower Honey

1 tbsp. finely chopped fresh mint

¼ tspn chilli flakes (optional)


METHOD

Slice the 2 peaches in half and remove the stone. Cut each half into about 4 wedges and set aside. Gently warm a fry pan and lay the wedges flesh side down onto the hot surface. Grill gently, turning regularly until the fruit looks caramelised (brown and slightly crispy on the edges). Remove from heat and set aside. Lay the prosciutto strips evenly in the pan and leave to grill for a few minutes until they become crispy. Set aside onto some paper towel to drain.


On a large plate, assemble the salad greens, then layer the grilled peaches and the crispy prosciutto on top while still warm. Get your hands in under the greens and toss everything together so the prosciutto breaks up and the peaches are mixed through the greens. Crumble the feta over the top and sprinkle with the fresh mint.


The dressing is the really star of this salad and if you've brushed up on your DIY salad dressing basics this one will be a breeze. You can make the dressing first and pour it over – add all ingredients to a jar and shake vigorously to blend - or be more free form, pouring the olive oil, drizzling the honey, squeezing the lemon and sprinkling the chilli flakes over the salad and then mixing it through.



Toss the salad once more so all the flavours are blended then eat, served with a cold glass of white wine.


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