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Grilled Peach and Prosciutto Salad With Yoghurt Dressing
Ingredients:

175 g sugar snap peas (trimmed)
cooking spray (olive oil specified)
4 peaches (firm but ripe stones removed and quartered)
8 slices prosciutto (torn)
125 g baby rocket (leaves)
12 cup mint leaf
1 tablespoon extra virgin olive oil
3 tablespoons yogurt (natural)
1 chili (small red seeds removed finely chopped)
1 tablespoon lemon juice
12 teaspoon caster sugar

Instruction:

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. Cook the sugar snap peas in boiling water for 2 minutes until just tender and drain and refresh in cold water. 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. Arrange peaches, peas, prosciutto, rocket and mint leaves on plates and then drizzle with the dressing and olive oil.

Source: www.food.com