White Peach, Prosciutto and Almond salad

Really excited to share our second dish with the Amazing Georgina Fuggle. This is a delicious refreshing starter or light lunch perfect for the weekend.

It's all about eating Raw and I know some people hate mixing fruit and savoury - Georgina and I happen to love it. Eating Raw is always nutrient rich and full of fibre. This is more just mixing fabulous ingredients and having a really delicious feast. I know Tiff also enjoyed eating clearer and fresher whist she was recovering. Vinegar and salty flavours were really important to her as chemo can change how you taste/eat. Prosciutto adds that salty taste and if your a bacon fan adding in this salty meat is a much better option as you tend to need less and it's so much leaner. 

 

White Peach, Prosciutto and Almond salad

Serves 4.

Ingredients

  • 40g smoked almonds, skin on
  • 2 white peaches, stoned and sliced into 8 crescents
  • 6 slices of prosciutto
  • A small handful of fennel fronds or dill leaves 

Dressing:

  • Juice of a lemon 
  • 2 tablespoons Apple Cider Vinegar with the mother
  • 4 tablespoons olive oil 

Recipe

  1. Roughly chop the almonds in a hot pan until just toasted. Remove from the pan and allow to cool. 
  2. Lightly combine all the dressing ingredients. 
  3. Gently toss the the peaches, prosciutto and fennel fronds in a large bowl and pour over the dressing. Divide between four plates and scatter with almonds. 

 

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