Recipes CARAMEL ROAST PEACH & PROSCIUTTO SALAD
CARAMEL ROAST PEACH & PROSCIUTTO SALAD
Salads that are a complete meal are such a perfect lunchtime treat. This salad offers juicy subtle sweetness in the form of roasted peaches dusted with our new Cape Herb & Spice TASTEBUD CARAMEL Seasoning. Umami richness comes through via thin slices of prosciutto. Add crunchy green leaves and herbs, pops of festive red pomegranate and a light vinaigrette and it’s our idea of "happy on a plate". You can make these roasted caramel peaches easily under your grill, or take it outside to the braai/ barbeque grid in warmer weather?
- WHAT YOU WILL NEED -
- 4 peaches, apricots or nectarines, halved & stones removed
- Liberal dusting of TASTEBUD CARAMEL
- 2 Tbsp melted butter
- Selection of green leaves & herbs
- Pomegranate rubies
- 2 Tbsp olive oil
- 2 Tbsp neutral vegetable oil (avocado or canola)
- 2 Tbsp red wine vinegar
- ½ tbs pomegranate molasses (optional)
- Pinch of salt & pepper
- METHOD -
Paint the fruit with the melted butter, dust liberally with the Cape Herb & Spice TASTEBUD CARAMEL Seasoning and place under a hot grill or cut side down on a braai grid until caramelised. To make the vinaigrette, whisk the oil, vinegar and pomegranate molasses together, add a generous pinch of salt and freshly ground pepper. Dress the leaves and plate up with the warm peaches and prosciutto. Yum!
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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