Peach, Mozzarella, Basil and Prosciutto Salad

Peach, Mozzarella, Basil and Prosciutto Salad

Preparation time: 10 mins
Cooking time: 15 mins
Serves 4

4 peaches, halved, stones removed, cut into wedges
olive oil cooking spray
sea salt flakes and freshly ground black pepper
100g shaved prosciutto slices, torn into pieces
½ cup small basil leaves
250g tub buffalo mozzarella, drained, thickly slice
2 tablespoons balsamic glaze

1. Heat a chargrill pan over high heat. Spray peaches with olive oil and chargrill, in batches for 1-2 minutes each side or until slightly charred and softened (see note).
2. Place peach slices onto a serving platter. Top with prosciutto, basil leaves and cheese. Drizzle with balsamic glaze and serve.
Note: If your peaches are sticking to the chargrill pan, simply line the base of the pan with non-stick baking paper first. This will still result in lovely chargrill marks.

It's Aussie Stonefruit Season!

Whether you'd like a juicy peach, crunchy nectarine, smooth apricot or a tangy plum, there's plenty of deliciously sweet stonefruit to choose from, perfect for snacking this summer.


Enjoy: fresh (fir, and crunchy or soft and juicy)
Try me: sliced and spread on a summer salad of freekeh, haloumi and parsley for freshness or roasted to top overnight oats for a burst of sweetness
Pair with: nuts, lime, basil, cinnamon, ginger, black pepper, pork, fish
Ripe and ready: look for white freckles on the top half, these indicate sweetness


Enjoy: fresh (soft & juicy)
Try me: chargrilled and served with a savoury mozzarella, basil and prosciutto platter or softly poached and drizzled over mini pavlovas to brighten up festive baking
Pair with:nuts, citrus, basil, cinnamon, cloves, honey, prosciutto, pork
Ripe and ready: look for smooth skin and a sweet smell


Enjoy: fresh (soft & juicy)
Try me: poached, stewed or pureed to make a healthy chia jam for breakfast and in baking to create a crowd-pleasing coconut slice or afternoon treat
Pair with: vanilla, lemon, mint, nuts, cardamom, orange, brown sugar or chicken
Ripe and ready: look for a deep yellow colour with a firmer feel


Enjoy: fresh (firm & tart or soft & juicy)
Try me: as a warm or cold dessert, tasty jam or as a sauce cooked with aromatic spices and served with grilled meats
Pair with: nuts, basil, mint, red wine, duck, pork
Ripe and ready: look for rich colouring and a plump appearance

Stonefruit Selection & Storage

When picking stonefruit, choose ones that give slightly under pressure when pressed and have a sweet fragrance, with minimal bruising
Keep your stonefruit at room temperature until it reaches desired ripeness
To fasten the process, place unripe stonefruit in a brown paper bag with a banana or apple
Once ripe, pop stonefruit in the fridge. When you're ready to eat it, remove from the fridge for an hour – you'll get the best flavour at room temperature!