Chimichurri Peach Prosciutto Salad

Chimichurri Peach Prosciutto Salad


  • 2 peaches, halved
  • 60g rocket
  • ¼ red onion finely sliced
  • 100g prosciutto
  • 100g baby bocconcini torn
  • ¼ cup walnuts chopped and toasted
  • 1 tbsp olive oil
  • Sur Direct Mild Chimichurri
  • Sur Direct Chimichurri infused Olive Oil



Step 1: 
In a hot skillet or on the bbq, chargrill the peaches for 1-2 minutes or until charred.
Remove from heat and allow it to cool.

Step 2: 
On a platter, arrange the rocket, prosciutto, grilled peaches, sliced onion and torn bocconcini.

Sprinkle over the toasted walnuts and top with chimichurri and a drizzle of chimichurri infused olive oil.


Recipe by @_jos_kitchen
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