Ingredients:
- 4 ripe peaches
- Extra-virgin olive oil
- 200g rocket
- 400g mini Mozzarella balls or 2 x 220g balls of Mozzarella, torn
- 8 slices prosciutto or Parma ham, torn
- Handful of fresh basil, torn
- Salt and black pepper
- Balsamic vinegar
Method:
- Heat a griddle pan over a high heat. Cut the peaches into wedges and lightly brush with olive oil.
- Cook the peaches on the griddle pan for 2-3 minutes per side until browned and caramelised.
- Arrange the rocket onto four plates, then arrange the peach slices around the plate. Place one quarter of the Mozzarella in the centre of the plate.
- Scatter around the prosciutto and basil. Season with salt and pepper and drizzle over some olive oil and balsamic. Serve immediately.
