Grilled Peach and Prosciutto Salad With Yoghurt Dressing |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Peaches are at their peak and reasonably priced at the moment and this sounds like the right ticket to use them. From Delicious Real Fast Food. Ingredients:
175 g sugar snap peas (trimmed) |
cooking spray (olive oil specified) |
4 peaches (firm but ripe stones removed and quartered) |
8 slices prosciutto (torn) |
125 g baby rocket (leaves) |
1/2 cup mint leaf |
1 tablespoon extra virgin olive oil |
3 tablespoons yogurt (natural) |
1 chili (small red seeds removed finely chopped) |
1 tablespoon lemon juice |
1/2 teaspoon caster sugar |
Directions:
1. For the dressing, whisk all ingredients together and season to taste with salt and pepper and then set aside or put all ingredients in a screw top jar, seal and shake to mix and then season to taste.
2. Cook the sugar snap peas in boiling water for 2 minutes until just tender and drain and refresh in cold water.
3. Meanwhile heat a barbecue or chargrill pan to high heat and spray the peach quarters with oil and season lightly with sea salt and freshly ground black pepper and grill the peaches for 1 minute on each of the flesh sides until charred.
4. Arrange peaches, peas, prosciutto, rocket and mint leaves on plates and then drizzle with the dressing and olive oil.
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