RECIPE: Peach, Proscuitto & Mint Salad

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Peach, Prosciutto & Mint Salad

Serves 2

2 slices of Sourdough bread, cut into mini cubes

1 large peach

4 slices of prosciutto (very thinly slices)

1/2 cup goat cheese or goat cheese crumbles

A couple of sprigs of fresh mint

A handful of micro-greens (optional)

Pre-heat oven to 400 degrees (says she trying to save energy!!)


Coat the Sourdough cubes in some olive oil and spread on a baking sheet. Place in the oven for about 15 minutes or until crispy and brown. Transfer them to a paper towel and set aside.

Place your peach in a large measuring jug and cover with boiling water. Leave for 1 minute and then remove and run under cold water. Peel the peach as best you can and if some bits of skin just won’t peel off easily, slice it off with a sharp knife. Cut the peach into 8 segments.

The Dressing:

1/2 cup extra virgin olive oil

2tsp balsamic vinegar

1tsp raw honey

1 peach segment

3 mint leaves

Sea salt & pepper to taste.

Simply whizz up the above ingredients in a blender. This is where I could not live without my Magic Bullet Blender. It sits on my counter and gets used gazillions of times a day.


Spread out the arugula leaves on a large plate and add arrange the peaches and cheese. Gently roll the prosciutto slices and place one roll by each peach segment. Add the croutons, and micro-greens. Drizzle the salad with the dressing and top each salad with a sprig of fresh mint.



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