Monday, March 11, 2013

Simple Dinners 01 / Peach & Prosciutto Salad

peach & proscuitto salad

First up, apologies to those who came here today looking for a sugar rush and got a salad, but I’d like to welcome you to a brand new monthly column called Simple Dinners! As much as I love cooking, often the last thing I want to do when I get home from work is cook something elaborate and time consuming - I know you're with me there! We all need to eat dinner as well as dessert after all, so in this column I will be experimenting with quick, easy and seasonal lunch and dinner recipes.

This season’s peaches have been fabulous, and this is a great way to show them off! I first made this salad a couple of months ago, and have made it several times since because I loved it so much. All of the elements complement each other - the sweet peach, salty prosciutto, peppery rocket and creamy bocconcini come together beautifully. Add a good glug of quality balsamic vinegar and some cracked black pepper to finish.

This salad makes a beautiful summery light meal or side dish, perfect for a hot day as it doesn't involve any cooking, just some assembling. It's gluten and grain free, low carb, and can easily become a more substantial meal by adding in some more protein such as cooked chicken, pork or fish.

And to keep it interesting, here are a few ways to mix it up!
  • Replace the peaches with nectarines, fresh figs or ripe pears
  • Grill the peaches on a BBQ or char-grill pan for a few minutes on each side
  • Replace the prosciutto with pancetta or bacon
  • Swap out the Bocconcini for other cheeses such as crumbled feta or goats cheese
  • If you don't like rocket, try baby spinach or other mixed lettuce leaves
  • Top with some shaved parmesan
  • Turn into a main meal by adding some cooked chicken, pork or fish

peach & proscuitto salad

Peach & Prosciutto Salad
Serves 1 (easily scaled up)


Note: these quantities are just a rough guide, but you can't really go wrong adding in more or less of each ingredient to your own liking.

  • 2 handfuls rocket
  • 4 slices prosciutto
  • 1 ripe peach, seed removed and cut into eighths
  • 4 baby bocconcini, torn in half
  • Cracked black pepper and good quality balsamic vinegar to serve

Assemble the ingredients on a serving plate, starting with rocket and then layering on the prosciutto, peaches and bocconcini over the top. Just before serving, add cracked pepper and a drizzle of balsamic vinegar to taste.

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