MEAT RECIPE

Barbecued Peach and Prosciutto Salad with Fennel

Ingredients

6 peaches, halved, stones removed
1 fennel bulb, thinly sliced
10 slices (or more!) good-quality prosciutto extra virgin olive oil, for drizzling
salt
lemon wedges, to serve

Equipment:
Fire pit

- Feeds 4 -

HOW TO MAKE IT

1. Light your fire and let it burn down for 1 hour until you have nice coals.

2. Place the peach halves cut-side down on the grill and cook for about 10 minutes or until softened and slightly charred. Slice them into quarters.

3. Arrange the fennel and peach slices on a plate and drape the prosciutto over the top. Season with salt and finish with a good drizzle of olive oil. Serve with lemon wedges for squeezing over.

4. In partnership with Surf Rider.