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