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Home > Selector Magazine > Food > Peach, haloumi and prosciutto flake salad with lime and hazelnut vinaigrette
Food

Peach, haloumi and prosciutto flake salad with lime and hazelnut vinaigrette

Preparation time
Cooking time
Serves
4

INGREDIENTS

  • 4 small near ripe peaches, skin removed and cut into 24 wedges (alternatively, use 1 x 400g can peach slices, drained on paper towel)
  • Spray oil
  • 4 x ½cm thick haloumi cheese slices
  • 1 x 100g bag mixed lettuce leaves
  • 2 tbsp extra virgin olive oil
  • 4 tbsp fresh lime juice
  • 1 tbsp hazelnuts, chopped roughly
  • 1 tbsp chopped dill
  • Salt and pepper to taste
  • 4 large prosciutto slices, grilled to crisp and cooled

METHOD

  1. Spray the peach wedges with oil and barbecue on an open grill or flat plate to lightly brown (they mark very quickly so do six at a time). Lightly brown the haloumi on the flat plate – this also browns very quickly. Lift and cool both the peaches and the cheese.
  2. Make the vinaigrette by whisking the oil for a few seconds; whisk in the lime juice slowly and stir in the hazelnuts, dill, salt and pepper to taste.
  3. Tip the leaves into a large salad bowl; add the peach wedges, cut the haloumi into triangles and add. Pour in the vinaigrette and flake over the crisp proscuitto. Toss and serve.
Food
Preparation time
Cooking time
Serves
4

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