Lachie Strachan’s Grilled Peach & Prosciutto Salad with Buffalo Mozzarella

This light yet flavourful salad is perfect for summer BBQs, offering a balance of sweet peaches,
creamy mozzarella, and Savory prosciutto. Pair it with a crisp white wine or a chilled rosé to
elevate the experience!
INGREDIENTS
Serves 4:
4 Ripe peaches, halves &
pitted
8 Slices prosciutto
2 Balls buffalo mozzarella,
torn into bite-sized pieces
100g Rocket
50g Baby spinach
1⁄4 Cup toasted pine nuts
(optional)
2 Tbsp olive oil + extra for
grilling
1 Tbsp Balsamic
vinegarette
1 Tbsp balsamic glaze
1 Tbsp honey
Juice of 1 Lemon
Salt & Pepper to taste
INSTRUCTIONS
1. Preheat BBQ to medium heat, lightly oil the peaches and place them cut-side down on the grills and cook for 2-3 minutes or until they have nice grill marks. Flip & cook for another 2 minutes. Remove & let cool slightly, then slice each half into wedges.
2. To prepare dressing in a small bowl, whisk together olive oil, balsamic vinegarette, honey lemon juice with a pinch of salt & pepper.
3. To assemble to salad place on a large serving platter or bowl, spread the rocket & baby spinach as the base, Scatter the grilled peach slices, torn buffalo mozzarella, and prosciutto slices over the greens.
4. Drizzle the salad with the prepared dressings and balsamic glaze. Sprinkle the toasted pine nuts (optional) over the top for added crunch.
5. Serve immediately as a refreshing starter or side dish to your BBQ feast.