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Ingredients
Method
- 90g rocket leaves
- 4 ripe peaches, cut into wedges
- 100g prosciutto crudo
- 50g pecorino
- 2 tbsp chopped chives
- 1 tbsp pomegranate molasses
- ½ lemon, juice only
- 1 tbsp olive oil
- Arrange the peach wedges and rocket leaves on a serving platter. Tear the prosciutto and scatter over the top, then shave thin slices of pecorino with a veg peeler and add to the salad. Sprinkle with chopped chives.
- Whisk the pomegranate molasses, lemon juice and olive oil in a small jug, then drizzle over the salad. Finish with some black pepper, then serve with crackers.
10 mins
4 serving
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