Prep: 5 mins
An easy, no-cook summer platter that’s brilliant for entertaining
Nutrition and extra info
Nutrition: per serving
- kcal134
- fat10g
- saturates3g
- carbs5g
- sugars4g
- fibre1g
- protein7g
- salt0.61g
Ingredients
- 4 of the ripest peaches, stoned and cut into eighths
Peach
pee-chSweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
- 12 slices prosciutto
Prosciutto
proh-shoo-toeProsciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…
- 50g chunk parmesan, shaved with a peeler
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 red chilli, deseeded and very finely chopped
- 2 handfuls rocket
Rocket
roh-ketRocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- very good-quality olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- grissini stick, to serve
Method
Arrange the peaches, prosciutto and Parmesan on a large platter, sprinkle over the chilli and scatter the rocket to finish. Just before serving, drizzle with a little oil. Serve with breadsticks to add crunch.
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