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Vanessa’s Peach, Prosciutto & Pecorino Salad

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Vanessa’s Peach, Prosciutto & Pecorino Salad

This salad is sweet, savoury and effortless. Vanessa, from our SJ Northbridge store, pairs El Navarrico Peaches with Tanara Prosciutto, Pecorino Romano, and a touch of Forvm Chardonnay Vinegar - for the ultimate summer salad.
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Ingredients
  

  • 2-3 El Navarrico Whole Peaches in Syrup, halved and quartered (discard stone and syrup)
  • 100g fresh rocket
  • Forvm Chardonnay Vinegar, to drizzle
  • 8 slices Tanara Prosciutto - available at selected SJ stores
  • 1/3 cup Pecorino Romano, finely shaved
  • 1–2 tbsp Tracklements Chilli Jam, adjust according to taste
  • PONS Arbosana Extra Virgin Olive Oil to drizzle

Instructions
 

  • Heat a grill pan or barbecue to medium-high. Grill peach quarters for approximately 5 minutes per side until caramelised and warmed through.
  • Arrange rocket on a serving platter or shallow bowl, drizzle chardonnay vinegar over the top of the rocket leaves.
  • Top with warm grilled peaches and torn prosciutto. Scatter the shaved pecorino.
  • Spoon small amounts of chilli jam across the salad and cheese.
  • Finish with a light drizzle of extra virgin olive oil. Serve immediately.

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