Bocconcini, Peach and Prosciutto Salad


4 serves
10 minutes


The dynamic pairing of grilled peaches with fresh bocconcini in this summer salad adds a beautiful variation of flavour and colour.




220g Traditional Bocconcini
3 fresh peaches
caster sugar, sprinkle
8 slices of prosciutto
1 red chilli
fresh basil, torn
3 Tbsp olive oil
balsamic vinegar


1 Pit the peaches and cut into quarters.
2 Heat a griddle pan until hot. Sprinkle the peaches with sugar and cook with a few minutes on each side. Remove and allow to cool.
3 Tear Bocconcini into chunks and spread on a serving dish. Add peaches, strips of torn prosciutto, and basil.
4 Chop chilli and sprinkle across the salad. Drizzle with olive oil and balsamic vinegar and serve immediately.

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