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.
This recipe is from ‘Healthy Living & Entertaining’ by Peter Howard. RRP $35.00. New Holland Publishers.
Trending This Week