Peach and Prosciutto Salad

Deliciously juicy and sweet, we love when stonefruit come into season!

Peach and Prosciutto Salad

Serves 4


4 golden peaches, halved
80g prosciutto
1 cup baby spinach
1/3 cup almonds, chopped
2 tbsp orange zest strips
1/3 cup orange juice
2 tbsp white balsamic vinegar
2 tbsp olive oil
1/2 tsp English mustard
salt and pepper


To make the dressing, whisk orange juice, vinegar, oil and mustard in a bowl. Season with salt and pepper and set aside. Heat a chargrill pan over high heat. When hot, place peach halves cut-side down and cook for 2 minutes or until charred and soft. Turn over and cook for 1-2 minutes. Transfer to a plate to cool, then arrange two halves on each plate. Top with prosciutto, baby spinach, almonds and orange zest. Drizzle over the dressing and serve.

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