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- Place the rocket on a serving platter and layer over the slices of tomato and peach. Tear over the prosciutto. Scatter the goat’s cheese, fresh herbs and shallots over the top.
- In a small bowl, whisk together the oil and vinegar. Season well with salt and pepper.
- Just before serving, drizzle the dressing over the salad.
Note: cold-pressed rapeseed oil can be used as an alternative to extra-virgin olive oil, if you wish.
Per serving: 379kcals, 26.6g fat (13.7g saturated), 16.3g carbs, 11.6g sugars, 21.6g protein, 4g fibre, 0.413g sodium
MAKE IT YOURS
Use Parma or Serrano ham in place of the prosciutto. Soft blue cheeses will work well in place of the goat’s cheese if you like a stronger flavour. Add croutons for some crunch, if desired.