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Recipe by olive magazine

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1. Arrange the peaches, prosciutto, mozzarella and rocket on 2 plates.
2. Make the dressing by whisking together the olive oil, lemon juice and maple syrup. Drizzle over the dressing and scatter over the pine nuts.

Per serving

433 kcalories, protein 20.3g, carbohydrate 12.2g, fat 34 g, saturated fat 11.5g, fibre 2.4g, salt 1.29 g

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• Hadassah

  02 July 2008

  Hadassah commented on this recipe

  Looks wonderful

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• Louise

  16 July 2008

  Louise rated and commented on this recipe

  

  I did this as part of an italian buffet. It was an after thought really and i wasn't sure my guests would like it but it got the most comments as it was interesting and very tasty and fresh

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• Janet

  25 July 2008

  Janet rated and commented on this recipe

  

  Delicious!

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• lindeens

  26 July 2008

  lindeens commented on this recipe

  This salad was wonderful! Really summery and filling, too :))

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Ingredients

• 2 ripe peaches , stoned and quartered
• 4 slices prosciutto , torn
• 1 ball mozzarella , torn into pieces
• 2 handfuls rocket
• 2 tbsp pine nuts , toasted
• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tbsp maple syrup

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 15 minutes

Ingredients

• 2 ripe peaches , stoned and quartered
• 4 slices prosciutto , torn
• 1 ball mozzarella , torn into pieces
• 2 handfuls rocket
• 2 tbsp pine nuts , toasted
• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tbsp maple syrup

Per serving

433 kcalories, protein 20.3g, carbohydrate 12.2g, fat 34 g, saturated fat 11.5g, fibre 2.4g, salt 1.29 g

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