GRILLED PEACH & PROSCIUTTO SALAD
Creamy baked PHILLY, charred peaches and crispy prosciutto are a match made in heaven in this fresh and tasty salad. It’s basically summer on a plate.
for 6-8 servings
250 g PHILADELPHIA Cream Cheese Original Block, cut into 1.5 cm pieces
garlic oil or extra-virgin olive oil, for drizzling
1 teaspoon cumin seeds
1 teaspoon nigella seeds
1/4 teaspoon ground cardamom
4 slices prosciutto
4 firm but ripe peaches, cut into thin wedges
120 g baby rocket
small handful of basil leaves
2 tablespoons toasted slivered almonds
1 tablespoon balsamic glaze
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
Place the PHILLY on the prepared tray and drizzle with garlic oil. Scatter with the spices and season with salt flakes and freshly ground black pepper. Toss gently to coat. Bake for 20 minutes, or until the PHILLY starts to brown around the edges.
Heat a chargrill pan, frying pan or barbecue chargrill plate over a medium– high heat and cook the prosciutto for 1–2 minutes, or until crisp. Set aside.
Cook the peach for 3–4 minutes until softened and nicely charred in stripes. ARRANGE the rocket, peach and baked PHILLY on a serving dish.
Break the prosciutto into strips and scatter over the salad with the basil and almonds. Drizzle with the balsamic glaze and serve immediately.