• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 15 mins prep
  • 10 mins cook

Peach salad

Peach salad

Peach salad, peach recipe, brought to you by Woman's Day

Ingredients

Peach salad

  • 820 g can peach halves, drained
  • 2 tbsp olive oil
  • 8 thin slices prosciutto
  • 1 tbsp thyme leaves
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey
  • 2 tsp white wine vinegar
  • 70 g rocket leaves
  • 1/2 cup baby bocconcini, broken

Steps

Peach salad

  1. Pat peach halves dry with paper towel, then arrange on more paper towel until ready to use.
  2. Heat olive oil in large frying pan on high. Fry prosciutto for 2-3 minutes, or until crisp. Set aside. Add the peach halves and cook, turning, until lightly caramelised. Stir in thyme and heat for 1 minute.
  3. Stir mustard and honey through, then bring to the boil. Reduce heat to low and simmer for 1 minute. Stir vinegar through and season to taste. Transfer pan juices to a jug.
  4. When ready to serve, divide rocket, bocconcini, prosciutto and peaches among plates and drizzle warm pan juices over.

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