Ingredients
- 675 grams peaches, quartered (about 3 peaches)
- 60 grams prosciutto, halved lengthways (6 slices specified)
- 400 grams tomatoes, halved if large (mix baby ones specified)
- 650 grams tomatoes, sliced (mixed large heirlooms specified)
- 1 cup basil leaves, fresh
- 220 grams balls fresh mozzarella (2 x 110 grams)
- DRESSING:-
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoon apple cider vinegar
- 1 teaspoon gluten-free Dijon mustard
- 1/2 teaspoon brown sugar
How to Make
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Step 1: Preheat a barbecue grill or chargrill pan on medium-high and wrap each peach quarter with a piece of prosciutto and spray with olive oil.
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Step 2: Cook the wrapped peach, cut-side down, turning, for 6 minutes or until charred and crisp and transfer to a plate.
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Step 3: To make the dressing, place all the ingredients in a bowl and season well and whisk to combine or alternatively put all the ingredients in a jar and screw lid on and shake to combine.
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Step 4: Arrange baby tomato, large tomato, basil and peach on a large serving plate and tear mozzarella and place on top and drizzle over the dressing and serve.
We hope you enjoy this recipe!
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