Lightly spray the peach slices with oil and barbecue on the open slat or cook in hot griddle pan until lightly browned. The slices mark very quickly so do 6 slices at a time. Leave to cool before adding to the leaves and cheese.
Make the dressing by whisking the oil slowly, whisk in the lime juice and stir in the lychee cubes, dill and peppercorns to taste.
Pour the dressing onto the peach and salad ingredients and toss gently. Sprinkle crumbled prosciutto over and serve.
Prosciutto can be quite salty, so you do not need salt in this recipe. To crisp the prosciutto, lay the slices on a cooling rack and place on a tray that will fit under the griller. Cook and let the fat drip onto the tray. Watch carefully as the slices cook quickly. Remove from heat, cool on kitchen towelling and crumble when cool.
This recipe is from ‘Healthy Living & Entertaining’ by Peter Howard. RRP $35.00. New Holland Publishers.
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