Nothing says summer like ripe, juicy stonefruit. Combine halved, grilled peaches with prosciutto, hazelnuts and rocket for a delicious light lunch.
Serves 4
4 yellow peaches, halved
120g shaved prosciutto
1 bunch frisse or baby curly endive, leaves separated
⅓ cup toasted hazelnuts, roughly chopped
2 tbsp orange zest strips
⅓ cup fresh orange juice
2 tbsp white balsamic vinegar
2 tbsp extra virgin olive oil
½ tsp hot English mustard
salt and white pepper
1 Heat a chargrill pan over a high heat. When hot, add peach halves, cut-side down and cook for 2 minutes or until charred and tender. Turn over and cook for 1 minute. Transfer to a plate to cool, then arrange two halves on each plate. Top with prosciutto. Garnish with frisse leaves, hazelnuts and orange zest. Drizzle dressing over salad just before serving.
2 To make dressing, whisk orange juice, vinegar, oil and mustard in a jug. Season with salt and white pepper.
