Peach salad with pistachio pesto
Drizzled with a homemade pistachio pesto, this peach and prosciutto salad is done and dusted in 15 minutes.
Serves
8
Prep
15m
Cooking
0m
Ingredients
- 240g baby rocket leaves
- 1/2 cup mint leaves
- 6 yellow or white peaches, stoned, cut into wedges
- 200g fresh mozzarella, drained, thickly sliced
- 12 slices prosciutto, coarsely torn
- 1 tbs pistachios, toasted, chopped
- Coles Bakery Stone Baked by Laurent Mini White Sourdough Vienna slices, chargrilled, to serve
Pistachio pesto
- 1 cup baby rocket leaves
- 1/2 cup mint leaves
- 1 garlic clove, crushed
- 1/4 cup (35g) pistachios, toasted
- 1/4 cup (20g) finely grated pecorino or parmesan
- 1/2 cup (125ml) walnut oil or olive oil
Method
STEP 1
To make the pistachio pesto, place the rocket, mint, garlic, pistachios and pecorino or parmesan in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
STEP 2
Arrange the rocket and mint on a large serving platter. Arrange the peach, mozzarella and prosciutto, overlapping slightly, over the rocket mixture. Drizzle with the pesto. Sprinkle with the pistachio and serve with sourdough slices.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
