Grilled Peach And Prosciutto Salad With Yoghurt Dressing

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 175 g sugar snap peas (trimmed)
• cooking spray (olive oil specified)
• 4 peaches (firm but ripe stones removed and quartered)
• 8 slices prosciutto (torn)
• 125 g baby rocket (leaves)
• 1/2 cup mint leaf
• 1 tablespoon extra virgin olive oil
• 3 tablespoons yogurt (natural)
• 1 chili (small red seeds removed finely chopped)
• 1 tablespoon lemon juice
• 1/2 teaspoon caster sugar

Recipe

• 1 for the dressing, whisk all ingredients together and season to taste with salt and pepper and then set aside or put all ingredients in a screw top jar, seal and shake to mix and then season to taste.
• 2 cook the sugar snap peas in boiling water for 2 minutes until just tender and drain and refresh in cold water.
• 3 meanwhile heat a barbecue or chargrill pan to high heat and spray the peach quarters with oil and season lightly with sea salt and freshly ground black pepper and grill the peaches for 1 minute on each of the flesh sides until charred.
• 4 arrange peaches, peas, prosciutto, rocket and mint leaves on plates and then drizzle with the dressing and olive oil.