Ingredients
- 3 ripe peaches, halved
- 6 slices prosciutto
- 125g buffalo mozzarella, torn
- 60g rocket
- 2 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt, black pepper
- Basil leaves to garnish
Method
- Griddle peaches 2–3 min per side until charred.
- Arrange rocket, peaches, prosciutto and mozzarella on a platter.
- Drizzle with balsamic glaze and olive oil; scatter basil.