- Gluten free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- No added sugar
- Egg free
We’ve turned this vibrant plum salad into a light meal by adding savoury prosciutto and creamy, tangy goat’s cheese.
- Serves6
- Cook time10 minutes
- Prep time20 minutes, (+ standing & cooling time)
Ingredients
- 1/4 cup (35g) hazelnuts
- 6 plums, stoned, cut into wedges
- 1 tbs olive oil
- 120g pkt Coles Australian Baby Rocket
- 4 slices prosciutto, coarsely torn
- 80g goat’s cheese, crumbled
- Rosemary vinaigrette
- 2 tbs extra virgin olive oil
- 1 tbs red wine vinegar
- 1/2 tsp Dijon mustard
- 1 small garlic clove, crushed
- 1 small rosemary sprig
Nutritional 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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the rosemary vinaigrette, place the oil, vinegar, mustard, garlic and rosemary in a screw-top jar. Shake until combined. Set aside to develop the flavours.
Step 2
Preheat oven to 180°C. Spread the hazelnuts over a baking tray and bake for 7 mins or until golden. Transfer to a clean tea towel and rub to remove the skins. Coarsely chop.
Step 3
Meanwhile, heat a barbecue grill or chargrill on medium-high. Drizzle plum with oil and toss to coat. Cook, turning once during cooking, for 4 mins or until plum softens slightly and cut sides are charred. Transfer to a plate to cool.
Step 4
Remove and discard the garlic and rosemary from the rosemary vinaigrette. Arrange the rocket, prosciutto and goat’s cheese on a serving platter. Top with plum and drizzle with rosemary vinaigrette. Season with pepper and sprinkle with hazelnut to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up
Make a tasty sandwich with the leftover prosciutto and goat’s cheese.
Chargrilled plum and prosciutto salad
- Serves6
- Cook time10 minutes
- Prep time20 minutes, (+ standing & cooling time)
Ingredients
- 1/4 cup (35g) hazelnuts
- 6 plums, stoned, cut into wedges
- 1 tbs olive oil
- 120g pkt Coles Australian Baby Rocket
- 4 slices prosciutto, coarsely torn
- 80g goat’s cheese, crumbled
- Rosemary vinaigrette
- 2 tbs extra virgin olive oil
- 1 tbs red wine vinegar
- 1/2 tsp Dijon mustard
- 1 small garlic clove, crushed
- 1 small rosemary sprig
Description
We’ve turned this vibrant plum salad into a light meal by adding savoury prosciutto and creamy, tangy goat’s cheese.
Method
Step 1
To make the rosemary vinaigrette, place the oil, vinegar, mustard, garlic and rosemary in a screw-top jar. Shake until combined. Set aside to develop the flavours.
Step 2
Preheat oven to 180°C. Spread the hazelnuts over a baking tray and bake for 7 mins or until golden. Transfer to a clean tea towel and rub to remove the skins. Coarsely chop.
Step 3
Meanwhile, heat a barbecue grill or chargrill on medium-high. Drizzle plum with oil and toss to coat. Cook, turning once during cooking, for 4 mins or until plum softens slightly and cut sides are charred. Transfer to a plate to cool.
Step 4
Remove and discard the garlic and rosemary from the rosemary vinaigrette. Arrange the rocket, prosciutto and goat’s cheese on a serving platter. Top with plum and drizzle with rosemary vinaigrette. Season with pepper and sprinkle with hazelnut to serve.