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Nutrition:

  • kcal285
  • fat22g
  • saturates8g
  • carbs9g
  • sugars0g
  • fibre2g
  • protein13g
  • salt2.15g

Method

  • step 1

    Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan until really hot, add the peaches, cooking for 2-3 mins on each cut side until caramelised. Set aside.

  • step 2

    Toss the rocket in 1 tbsp of the olive oil and pile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.

Recipe from Good Food magazine, August 2005

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A star rating of 4.5 out of 5.2 ratings
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