Grilled Peach and Prosciutto Salad With Yoghurt Dressing
Created by ImPat on November 20, 2014
- Servings: 4
- Prep Time: 5m
- Cook Time: 7m
- Recipe #16037
Ingredients
- 175 grams fresh sugar snap peas (trimmed)
- Cooking spray (olive oil specified)
- 4 peaches (firm but ripe stones removed and quartered)
- 8 prosciutto ham slices (torn)
- 125 grams baby rocket (leaves)
- 1/2 cup mint leaves
- 1 tablespoon olive oil (extra virgin)
- YOGHURT DRESSING
- 3 tablespoons yogurt (natural)
- 1 whole chili (small red seeds removed finely chopped)
- 1 tablespoon lemon juice
- 1/2 teaspoon caster sugar
How to Make
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Step 1: For the dressing, whisk all ingredients together and season to taste with salt and pepper and then set aside or put all ingredients in a screw top jar, seal and shake to mix and then season to taste.
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Step 2: Cook the sugar snap peas in boiling water for 2 minutes until just tender and drain and refresh in cold water.
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Step 3: Meanwhile heat a barbecue or chargrill pan to high heat and spray the peach quarters with oil and season lightly with sea salt and freshly ground black pepper and grill the peaches for 1 minute on each of the flesh sides until charred.
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Step 4: Arrange peaches, peas, prosciutto, rocket and mint leaves on plates and then drizzle with the dressing and olive oil.
Nutritional Facts
- Serving Size: 1 (567.4 g)
- Calories 753.2
- Total Fat - 27.5 g
- Saturated Fat - 8.1 g
- Cholesterol - 148.9 mg
- Sodium - 3610.3 mg
- Total Carbohydrate - 74.1 g
- Dietary Fiber - 4.4 g
- Sugars - 61.1 g
- Protein - 53.8 g
- Calcium - 63.8 mg
- Iron - 4 mg
- Vitamin C - 69.7 mg
- Thiamin - 2.6 mg