I love fruits in salads. Whether it’s raw or grilled, like in this salad, it gives an added freshness and surprise. I have made this salad a number of times and it is really good with leftover Christmas Ham. The recipe recommends pistachios which are beautiful but I have used pecans as well. A great salad eaten on its’ own or with barbequed meat.
Grilled Ham and Peach Salad
Print RecipeIngredients
- 1 tbls EVOO
- 200g thick cut ham, torn into pieces
- 4 peaches, stoned and halved
- 2 baby cos
- 1/4 cup shelled roasted pistachios, chopped
- 2 tbls EVOO, extra
- 1 tbls white balsamic vinegar
- 2 tsp honey
- 1 tsp wholegrain mustard
- salt and pepper
Instructions
Brush chargrill plate with 1 tablespoon olive oil and heat on high. Cook peach halves, cut side down for 1-2 minutes. Set aside.
Cook ham in batches for 2-3 minutes each side, until charred. Tear into bite-sized pieces.
Arrange baby cos, peaches and ham on serving plates.
Sprinkle with pistachios.
Whisk together extra EVOO, white balsamic vinegar, honey and mustard, and season with salt and pepper. Drizzle over salad.
Notes
Recipe provided by the former Australian Table magazine, December 2005.
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