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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