Recipes by Carolyn Robb
SERVES: 4
INGREDIENTS:
- ½ cup pecan halves
- 2 tbsp light olive oil
- Salt, pepper, brown sugar & chili powder
- 2 large, perfectly ripe yellow peaches
- 12 slices of prosciutto
- 4 ripe figs
- 2 balls of buffalo mozzarella (250g)
- Handful of washed arugula
- 8 tbsp walnut oil
- 4 tbsp raspberry vinegar
- Freshly ground black pepper
- Freshly milled sea salt
DIRECTIONS:
- To prepare the spiced pecans, place them on a baking tray, drizzle the oil over them and sprinkle with salt, pepper, sugar and chili powder.
- Shake the tray to distribute the seasoning evenly. Bake at 325°F for 12-15 minutes. Leave to cool.
- Cut each peach into 6 segments. I leave the skin on, but you can peel them for those who don’t like the ‘furry-ness’ of peach skin.
- Wrap one piece of prosciutto around each segment of peach.
- Cut each fig into 3 segments.
- Tear each mozzarella ball into 6 pieces.
- Arrange 3 pieces each of peach, fig and mozzarella alternately around each plate in a circle.
- Place a little bundle of arugula leaves in the centre.
- Sprinkle on a few spiced pecans.
- Spoon a little walnut oil and then the raspberry vinegar over the salad.
- Finish with a twist of black pepper and a twist of salt. Serve immediately.
