A simple summer salad recipe, featuring my favourite stonefruit. Why yes please, I’m sure this would be a big hit at BBQs and family feasts throughout the summer months.
ROCKET, PEACH, PROSCIUTTO AND PARMESAN SALAD
120g baby rocket
70g parmesan, shaved
100g finely sliced prosciutto
4 white peaches, halved with stones removed
cracked black pepper
extra virgin olive oil
1. Arrange rocket, parmesan shavings, prosciutto curls and peach halves onto plates.
2. Top with cracked black pepper and drizzle with extra virgin olive oil.
I devour books, vampires and supernatural creatures are my genre of choice but over the past couple of years, I have broadened my horizons considerably. In a nutshell – I love to write! I love interacting with a diverse range of artists to bring you interviews. Perhaps we were perfect before – I LOVE WORDS!