Stone fruits are one of the delights of summer. Their sweetness pairs perfectly with the saltiness of prosciutto, and the peppery flavour of rocket leaves. But the hero of this summer salad is the nutty macadamia cheese chive balls – the ideal complement to the stronger flavours, and a great alternative to dairy.
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Servings 4
Course Light Meal
Preference Dairy Free, Gluten Free
Perfect for Midweek Meal
Skill level Easy
Ingredients
100gwild rocket leaves
8slicesprosciuttotorn into large pieces
1large yellow peachcut into wedges
1large nectarinecut into wedges
6macadamia cheese chive balls*
1/2cupmacadamiasroasted, roughly chopped
Macadamia salad dressing**
Instructions
Place the rocket onto a platter and top with the prosciutto, peach and nectarine wedges, macadamia cheese chive balls and chopped macadamias. Drizzle with the macadamia salad dressing, season with salt and pepper and serve.
Notes
*See recipe for macadamia cheese chive balls here.**See recipe for macadamia salad dressing here.