Peach, tomato and ham salad

Cooking Salads Peach, tomato and ham salad

Celebrate Australia Day outdoors with this lively peach, tomato and ham salad to go!

Lables: Egg free Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Preheat oven to 190C. Line an oven tray with baking paper, then place prosciutto in a single layer on top. Place almonds on a second small tray and cook, with prosciutto, for 8 minutes or until prosciutto is crisp and almonds are roasted. Cool.
  2. Whisk vinegar, mustard, cloves and 1/4 teaspoon salt in a bowl, then season with freshly ground black pepper. Slowly whisk in oil until emulsified.
  3. Place peaches, tomatoes and rocket in a large bowl. Cut the almonds in half, add to bowl, then crumble in prosciutto. Drizzle over dressing and toss gently to combine. Serve salad immediately.

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6 slices prosciutto
60g natural almonds
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 pinch ground cloves
100ml extra virgin olive oil
4 ripe peaches, cut into wedges
4 vine-ripened tomatoes, cut into wedges
3 cups rocket

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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