• Partnered with
  • Easy
  • Serves 4
  • 5 mins prep
  • 60 mins cook

Roasted peach, beetroot and parma ham salad with pomegranate molasses dressing

Roasted peach, beetroot and parma ham salad with pomegranate molasses dressing

This light and fresh recipe sees roasted peach, beetroot and parma ham combined into a sophisticated salad. Serve with a delicious pomegranate molasses dressing and enjoy as a gorgeous side dish

Ingredients

Roasted peach, beetroot and parma ham salad

  • 5 peaches, stones removed, halved (or 2 x 400g cans peaches if fresh not available)
  • 250 g beetroot, cut into quarters
  • 3 cups mixed greens
  • 150 g parma ham, thinly sliced
  • 100 g Spanish manchego or parmesan cheese, shaved with a fruit peeler (optional)
  • 4 tbsp croutons (optional)

Pomegranate molasses dressing

  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tbsp pomegranate molasses
  • 2 tbsp rice vinegar
  • salt to taste

Steps

Roasted peach, beetroot and parma ham salad

  1. Preheat oven to 180°C. Place peaches onto a baking paper-lined tray and roast for 50-60 minutes, or until caramelised but still holding shape. Set aside to cool.
  2. Arrange all ingredients over a large patter. Make the dressing (see below); pour it over the platter. Sprinkle on the croutons (if using) and serve.

Pomegranate molasses dressing

  1. Put dressing ingredients into a small bowl and whisk together.
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