Ingredients Checklist
- 3 large yellow peaches, halved with stone removed
- 1 x 60g packet baby rocket leaves
- 8 slices prosciutto
- ¾ cup goat curd
- Sea salt and cracked black pepper
- ¼ cup sticky balsamic vinegar
- 2 tbsp honey
Instructions
- Preheat grill to high heat, lightly oil the cut face of each peach half and grill for 1 minute to achieve grill marks but keeping peaches firm. Remove from grill, set aside.
- Place rocket leaves on platter, then add grilled peaches, tuck prosciutto in between and add dollops of goat curd. Season with salt and pepper.
- Mix balsamic and honey together, just prior to serving drizzle over the salad.