BBQ grilled plum and prosciutto salad
INGREDIENTS
- 1/4 cup (35g) hazelnuts
- 6 plums, stoned, cut into wedges
- 1 tbs olive oil
- 120g rocket
- 4 slices prosciutto, coarsely torn
- 80g goat’s cheese, crumbled
- Rosemary vinaigrette
- 2 tbs extra virgin olive oil
- 1 tbs red wine vinegar
- 1/2 tsp Dijon mustard
- 1 small garlic clove, crushed
- 1 small rosemary sprig
METHOD
- To make the rosemary vinaigrette, place the oil, vinegar, mustard, garlic and rosemary in a screw-top jar. Shake until combined. Set aside to develop the flavours.
- Preheat oven to 180°C. Spread the hazelnuts over a baking tray and bake for 7 mins or until golden. Transfer to a clean tea towel and rub to remove the skins. Coarsely chop.
- Meanwhile, heat a barbecue grill or chargrill on medium-high. Drizzle plum with oil and toss to coat. Cook, turning once during cooking, for 4 mins or until plum softens slightly and cut sides are charred. Transfer to a plate to cool.
- Remove and discard the garlic and rosemary from the rosemary vinaigrette. Arrange the rocket, prosciutto and goat’s cheese on a serving platter. Top with plum and drizzle with rosemary vinaigrette. Season with pepper and sprinkle with hazelnut to serve.
Courtesy of Coles.
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