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Grilled Peach and Prosciutto Salad With Yoghurt Dressing

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


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