113 g (4 oz) feta cheese, cut into 2.5-cm (1-in) cubes
2 bunches arugula
113 g (4 oz) sliced prosciutto
40 g (1½ oz) toasted walnuts
0.625 ml (1/8 tsp) red pepper flakes
Prepare a grill to cook directly over high heat. In a 950-ml (1¾ pt) saucepan add the honey, lime juice, rice vinegar and half of the oregano (about 6 sprigs). Place the saucepan over the preheated fire and simmer for 5 minutes. Discard the wilted oregano; set aside.
Meanwhile, lightly dust the peaches with the granulated sugar. Place the sugared peaches directly on the grill, flat side down, for 3 minutes until they are caramelised. Pull the skin away from the cooked peaches.
Add the grilled peaches to a serving bowl. Layer with the cubed feta, arugula and prosciutto. Drizzle honey dressing over the salad and garnish with the remaining oregano, toasted walnuts and red pepper flakes. Serve.
Lusciously sweet peaches were brought to America by Spanish explorers. Today, they’re a summer favourite, served fresh or cooked in pies and tarts.
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