Peach, basil, and prosciutto salad.
Cook time: NA mins | Prep time: 10 mins | Serves: 2
Ingredients.
1 large peach ,unripened
2 tablespoons of extra virgin olive oil
2 tablespoons of apple cider vinegar
1 tablespoon of maple syrup
1 bunch of leafy rocket
6 slices of prosciutto
10 basil leaves, small
2 tablespoons of basil pesto
salt and pepper
Method.
1. Slice the unripened peach into thin wedges. Place into a bowl with olive oil, apple cider vinegar, maple syrup, and salt and pepper.
2. Add your washed rocket, discarding the thicker stalks. Add to the bowl of peaches. Add the prosciutto and combine.
3. Serve with basil pesto dolloped on top and an extra drizzle of olive oil.
NOTES: Serve as is or serve alongside baked salmon, fish, scotch fillet, or lamb. Make it your own: Swap the prosciutto with shaved fennel for a vegan option.
