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Chargrilled peach and roasted fig salad with prosciutto, creamy blue cheese and walnuts recipe
- Cuisine: Modern Australian
- Prep Time: 20 min(s)
- Cook Time: 10 min(s)
- Serves 10
My chargrilled peach and roasted fig salad with prosciutto, creamy blue cheese and walnuts is a very flavoursome, textural salad that has always gone down a storm when I serve it at summery get-togethers. It’s also very easy and quick to make and packed full of sweet, salty and fruity flavours.
Level of difficulty easy
Season summer
Ingredients
8 fresh figs125 ml (½ cup) light agave nectar, plus extra for serving
200 g walnuts
8 ripe yellow peaches
light olive oil spray
12 slices prosciutto san Daniele
200 g good-quality mild and creamy blue cheese
handful watercress leaves
handful mint leaves
salt and freshly ground black pepper
Dressing
100 g creme fraiche
2 tsp agave nectar juice
1 small lemon
1 tsp dijon mustard
Preparation
Preheat the oven to 180˚C fan-forced.Cut the figs in half lengthways and place cut side up on a large non-stick baking tray. Drizzle with a little agave nectar, about 1 tablespoon, and roast in the oven for 7 minutes. Remove and set aside.
At the same time the figs are roasting, place the walnuts in a dry non-stick frying pan and toast over medium heat for 3–4 minutes, tossing often. Sprinkle with a little agave nectar, about 1 tablespoon, and toss through the nuts while in the hot pan. Remove and allow to cool, then chop very roughly.
Cut the peaches in half and remove the stones (I find using a rounded 1-teaspoon measuring spoon is brilliant for this purpose). Cut each peach half into 4 pieces lengthways (so you’ll have 8 pieces in total from each peach). Spray the flesh sides of peaches with the light olive oil.
In a small bowl, add the remaining 80 ml (⅓ cup) agave nectar and 80 ml (⅓ cup) cold water and stir to combine. Set aside.
For the peaches, you’ll need to cook them in two batches. Heat a chargrill pan until almost smoking, add half the peaches, flesh side down, on the hot surface and cook until griddle marks appear on the peaches, about 2–3 minutes. When ready, turn the peaches over and repeat. After 1 minute on the second side, spoon half the agave and water mixture over the peaches – they will sizzle and steam and possibly spit a little so take tare when doing this. Grill the peaches for another minute or so and remove from the pan when ready. Repeat the same process with the remaining peaches.
To make the dressing, whisk all the ingredients together in a small jug or bowl.
To assemble the salad, place a few peach quarters on a large serving platter, then add a few figs, a few walnuts, a few torn slices of prosciutto, crumble a little blue cheese on top and scatter over a few watercress and mint leaves. Repeat this layering until all the ingredients are used up. Drizzle the salad with a little extra agave nectar and season lightly with a little salt and lots of freshly ground black pepper. Serve with a little of the dressing drizzled over and serve the extra on the side.
SBS cook’s notes
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Chargrilled peach and roasted fig salad with prosciutto, creamy blue cheese and walnuts recipe then browse more Modern Australian recipes, barbecue recipes, salad recipes, side dish recipes, healthy recipes and our most popular hainanese chicken rice recipe.
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