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Grilled peaches  brings out their flavor, and while they make a great dessert, they’re also perfect as part of a salad…..Elevate your salad topping game!

THE SALAD – Serves 4


  •  100g prosciutto, thinly sliced
  • 60g soft goat’s milk cheese
  • 30ml honey
  • 15ml extra-virgin olive oil
  • 1 small red onion, sliced
  •  3 peaches, pitted, cored, and cut into 6 wedges 
  •  Pinch of freshly ground black pepper
  •  Pinch of salt
  •  Zest of 1 orange
  • Salad Greens
  • Fresh basil
  • Sunflower seeds, toasted



  1. Preheat the oven to 180°C. Line a baking tray with baking paper, place prosciutto in the tray and bake for 15 to 20 minutes or until crispy.
  2. Set aside to cool
  3. In a bowl, toss the peach segments in olive oil, honey, pepper and salt. Heat a grill pan over high heat and grill peach segments for 20 to 30 seconds on each side or until grill marks appear but the flesh is still firm
  4. Set aside to cool down-roll goat’s milk cheese into small balls and toss in the orange zest.
  5. Combine salad greens, basil, onion, prosciutto and peach in a salad bowl. Drizzle orange vinaigrette over the salad, and top with cheese balls and toasted sunflower seeds.


Orange vinaigrette

  • 100ml olive oil
  • 5ml wholegrain mustard
  • 5ml honey
  • Juice of 1 orange
  • Salt and pepper



  1. In a mixing bowl, whisk together mustard, honey and half the orange juice. Slowly add olive oil in a steady steam while whisking.
  2. As the mixture thickens, add a little orange juice and then continue adding olive oil until finished.
  3. Adjust the consistency with orange juice and season with salt and pepper.

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