South African peach and basil salad with crispy prosciutto

South African chef Reuben Riffel has created this deliciously sweet, salty and fragrant salad. The star of the show is truly the South African peaches which elevate the flavours of the dish.

Serves 6

Ingredients

Savoury granola

• 65g pecans

• 40g chia seeds

• 35g sunflower seeds

• 10g Rice Krispies

• 1 garlic clove, grated

• 45g parmesan cheese, grated

• 1 tsp chilli flakes

• ½ tsp smoked paprika

• 3 tbsp liquid glucose

• salt and black pepper

Salad

• 60ml olive oil

• 70g smoked prosciutto, thinly sliced

• 3 white South African peaches, sliced

• 3 yellow South African peaches, sliced

• 30g fresh mint, chopped

• 10g green basil

• Crisp lettuce, romaine or butter lettuce

Hazelnut vinaigrette

• juice of 1 lemon

• 60ml olive oil

• 40g hazelnuts, in skins, coarsely chopped

• 1 tsp wholegrain mustard

• 1 tsp honey

Method

1. Preheat the oven to 160°C.

2. Mix all the granola ingredients together on a baking tray lined with greaseproof paper. Spread the mixture out evenly and bake on 160°C for 15-20 minutes. Allow the granola to cool before breaking it up.

3. Turn your oven up to 180°C. Toast the hazelnuts in the oven for 10 minutes. Rub the toasted hazelnuts in between a clean cloth to remove the skins.

4. Cook the prosciutto in a dry pan on a medium heat until crisp and set aside on paper towel.

5. For the vinaigrette, combine all the ingredients and stir well to incorporate.

6. Place the peaches in a bowl, add half the vinaigrette, and toss to combine.

7. In a larger serving bowl, combine the prosciutto, peaches, mint, basil, lettuce and granola. Drizzle the rest of the vinaigrette over the salad to finish.

Photography and styling by Costas Millas

By Reuben Riffel