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

ingredients

• Roasted peach, beetroot and parma ham salad

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

• Pomegranate molasses dressing

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

method

• 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.

notes

• If the meal is at someone else’s house, you can prepare the ingredients in advance and assemble when you get there. The peaches can be pre-grilled to save time. - PER SERVE Energy 82kcal, 346kj • Protein 5.5g Total Fat 3g • Saturated Fat 1.4g • Carbohydrate 6.5g • Fibre: 2.1g • Sodium 209m