Peach and Prosciutto Salad


4 golden peaches, halved

80g prosciutto

1 cup baby spinach

1/3 cup almonds, chopped

2 tbsp orange zest strips

1/3 cup orange juice

2 tbsp white balsamic vinegar

2 tbsp olive oil

1/2 tsp English mustard

Salt and pepper


To make the dressing, whisk orange juice, vinegar, oil and mustard in a bowl. Season with salt and pepper and set aside.

Heat a chargrill pan over high heat. When hot, place peach halves cut-side down and cook for 2 minutes or until charred and soft. Turn over and cook for 1-2 minutes. Transfer to a plate to cool.

Arrange two halves on each plate and top with prosciutto, baby spinach, almonds and orange zest.

Drizzle over the dressing and serve.


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