Try this recipe for a sensational summer salad of peaches, fetta and prosciutto perfect for an outdoor BBQ lunch.


  • 24 peach slices, canned and drained

  • spray canola oil

  • 100g bag Mesculun lettuce leaves

  • 200g fat-reduced fetta cheese, diced

  • 1 tablespoon extra virgin olive oil

  • 3 tablespoons fresh lime juice

  • 60g canned lychees, cut into 1 cm cubes, drained

  • 1 teaspoon dill, chopped

  • 1 teaspoon green peppercorns

  • 4 large slices prosciutto, grilled until crisp, cooled and crumbled


  • 1.

    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.

  • 2.

    Make the dressing by whisking the oil slowly, whisk in the lime juice and stir in the lychee cubes, dill and peppercorns to taste.

  • 3.

    Pour the dressing onto the peach and salad ingredients and toss gently. Sprinkle crumbled prosciutto over and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 395kj
  • Fat Total 25g
  • Saturated Fat 11g
  • Protein 19g
  • Carbohydrate 24g
  • Sugar 20g
  • Sodium 829mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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