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, or barbeque, 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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