Peach and Prosciutto Salad

Charmaine Lu -
  • 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