Tuesday, 26 November 2019 / Topics:
4 thick slices sourdough bread, torn into bite-size pieces
1 tablespoon olive oil, plus 1 tablespoon extra
18 asparagus spears, cut into 4cm lengths
2 tablespoons white wine vinegar
3 radishes, thinly slices
2 French shallots, thinly sliced
2 yellow peaches, stones removed and thinly sliced
4 prosciutto slices, torn into strips
120g fresh mozzarella, torn into bite-size chunks
200g cherry tomatoes, halves
3 handfuls basil, leaves picked
Pre heat oven to 180 C
Scatter the torn bread over a baking tray and drizzle over 1 tablespoon of the olive oil. Transfer to the oven and cook, turning halfway, for 4 -5 minutes until golden brown. Remove from the oven and set aside to cool.
Meanwhile, bring a saucepan of water to the boil over medium-high heat and add the asparagus. Cook for 2 minutes or until just tender, then drain and plunge the asparagus into a bowl of cold water to stop the cooking process. Drain again.
Combine the asparagus, remaining olive oil, vinegar, radish, fresh shallot, peaches slices, prosciutto, mozzarella, cherry tomatoes, sourdough and half the basil leaves in a large bowl. Divide among serving plates, top with the remaining basil leaves and serve.
Nutrition tip: Prosciutto, like most cured meats, is high in salt. Its not the focus of this dish, just an ingredient. It provides a salty component and therefore no additional salt is necessary.
Substitution: instead of peaches try nectarines, plum or mango!