PEACH SALAD WITH PISTACHIO PESTO


NUTRITIONAL INFORMATION

CALORIES: 473

ENERGY: 1980 kj

FAT: 30g

SATURATES: 7g

FIBRE: 6g

PROTEIN: 22g

SODIUM: 1010mg

CARBS: 25g

SUGAR: 9g


INGREDIENTS

  • 240g baby rocket leaves

  • 1/2 cup mint leaves

  • 6 yellow or white peaches, stoned, cut into wedges 200g fresh mozzarella, drained, thickly sliced

  • 12 slices prosciutto, coarsely torn

  • 1 tbsp pistachios, toasted, chopped Coles Bakery Stone Baked by Laurent Mini White Sourdough Vienna* slices, chargrilled, to serve

Pistachio pesto:

  • 1 cup baby rocket leaves

  • 1/2 cup mint leaves

  • 1 garlic clove, crushed

  • 1/4 cup (35g) pistachios, toasted

  • 1/4 cup (20g) finely grated pecorino or parmesan

  • 1/2 cup (125ml) walnut oil or olive oil

METHOD

Step 1

To make the pistachio pesto, place the rocket, mint, garlic, pistachios and pecorino or parmesan in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.

Step 2

Arrange the rocket and mint on a large serving platter. Arrange the peach, mozzarella and prosciutto, overlapping slightly, over the rocket mixture. Drizzle with the pesto. Sprinkle with the pistachio and serve with sourdough slices.










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