LOW-CARB Roasted Peach & Prosciutto Salad

Recipe description

Makes: 4 SERVINGS

Prep Time: 15 MINUTES

Cooking Time:30 MINUTES

ingredients

Roasted Peaches

2 medium peaches

2 tablespoons Sola sweetener

¼ stick unsalted butter

Salad

4 handfuls mixed lettuce leaves

1 handful fresh arugula

12 slices good-quality prosciutto

¼ cup sliced almonds, toasted

Dressing

½ cup (120 ml) light olive oil

¼ cup (60 ml) white wine vinegar

¼ cup (50 g) Sola Sweetener

2 teaspoons whole grain mustard

1 teaspoon Dijon mustard

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

directions

1.      Preheat the oven to 350F/180C. Line a baking sheet with parchment paper.

2.      Roast the peaches: remove the peach pits, slice the peaches, and spread them out evenly on the sheet pan. Sprinkle the butter and Sola sweetener over the tops, and place into the oven to roast for 15 minutes. Use a pair of tongs flip the peach slices over and place back into the oven for a further 15 minutes until sticky and caramelized.

3.      Prepare the dressing: simply whisk the ingredients together until smooth and emulsified.

4.      Assemble the salad: simply layer the lettuce leaves with torn prosciutto and almonds, then top with the roasted peaches and drizzle the dressing over the top.

Chef’s Tip

Serve with grilled chicken and goat cheese crumbles to make a more substantial meal of the salad.