Drizzled with a homemade pistachio pesto, this peach and prosciutto salad is done and dusted in 15 minutes.
Serves88
Prep time15 mins15 minutes
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
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 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.
