Gilling peaches creates a caramelised flavour that pairs perfectly with the salty prosciutto and cool mozzarella. It's a summer salad that makes the most of Australian peaches.
Ingredients
4 peaches, halved, stones removed, cut into wedges
Olive oil cooking spray
Sea salt flakes and freshly ground black pepper
100g shaved prosciutto slices, torn into pieces
½ cup small basil leaves
250g tub buffalo mozzarella, drained, thickly sliced
2 tablespoons balsamic glaze
Method
Heat a chargrill pan over high heat. Spray peaches with olive oil and chargrill, in batches for 1-2 minutes each side or until slightly charred and softened (see note).
Place peach slices onto a serving platter. Top with prosciutto, basil leaves and cheese. Drizzle with balsamic glaze and serve
Tips & Hints
If your peaches are sticking to the chargrill pan, simply line the base of the pan with non-stick baking paper first. This will still result in lovely chargrill marks.
