South African Peach and Basil Salad with Crispy Prosciutto

Serves 6

Ingredients

Savoury granola

  • 65g pecans

  • 40g chia seeds

  • 35g sunflower seeds

  • 10g Rice Krispies

  • 1 garlic clove, grated

  • 45g parmesan cheese, grated

  • 1 tsp chilli flakes

  • ½ tsp smoked paprika

  • 3 tbsp liquid glucose

  • salt and black pepper

Salad

  • 60ml olive oil

  • 70g smoked prosciutto, thinly sliced

  • 3 white South African peaches, sliced

  • 3 yellow South African peaches, sliced

  • 30g fresh mint, chopped

  • 10g green basil

  • Crisp lettuce, romaine or butter lettuce

Hazelnut vinaigrette

  • juice of 1 lemon

  • 60ml olive oil

  • 40g hazelnuts, in skins, coarsely chopped

  • 1 tsp wholegrain mustard

  • 1 tsp honey

Method

1.       Preheat the oven to 160°C.

2.       Mix all the granola ingredients together on a baking tray lined with greaseproof paper. Spread the mixture out evenly and bake on 160°C for 15-20 minutes. Allow the granola to cool before breaking it up.

3.       Turn your oven up to 180°C. Toast the hazelnuts in the oven for 10 minutes. Rub the toasted hazelnuts in between a clean cloth to remove the skins.

4.       Cook the prosciutto in a dry pan on a medium heat until crisp and set aside on paper towel.

5.       For the vinaigrette, combine all the ingredients and stir well to incorporate.

6.       Place the peaches in a bowl, add half the vinaigrette, and toss to combine.

7.       In a larger serving bowl, combine the prosciutto, peaches, mint, basil, lettuce and granola. Drizzle the rest of the vinaigrette over the salad to finish.

Credit: Reuben Riffel

Aisling GilheanyComment