Directions:
- For the dressing, whisk all ingredients together and season to taste with salt and pepper and then set aside or put all ingredients in a screw top jar, seal and shake to mix and then season to taste.
- Cook the sugar snap peas in boiling water for 2 minutes until just tender and drain and refresh in cold water.
- Meanwhile heat a barbecue or chargrill pan to high heat and spray the peach quarters with oil and season lightly with sea salt and freshly ground black pepper and grill the peaches for 1 minute on each of the flesh sides until charred.
- Arrange peaches, peas, prosciutto, rocket and mint leaves on plates and then drizzle with the dressing and olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.48 Kcal (576 kJ) | ||
| Calories from fat | 39.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Cholesterol | 1.49mg | 0% | |
| Sodium | 23.15mg | 1% | |
| Potassium | 626.98mg | 13% | |
| Total Carbs | 21.98g | 7% | |
| Sugars | 14.18g | 57% | |
| Dietary Fiber | 7.02g | 28% | |
| Protein | 3.22g | 6% | |
| Vitamin C | 36.6mg | 61% | |
| Vitamin A | 3.5mg | 116% | |
| Iron | 330.6mg | 1837% | |
| Calcium | 139.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 50.14 Kcal (210 kJ) | ||
| Calories from fat | 14.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 7% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 0% | |
| Sodium | 8.44mg | 1% | |
| Potassium | 228.66mg | 13% | |
| Total Carbs | 8.02g | 7% | |
| Sugars | 5.17g | 57% | |
| Dietary Fiber | 2.56g | 28% | |
| Protein | 1.17g | 6% | |
| Vitamin C | 13.3mg | 61% | |
| Vitamin A | 1.3mg | 116% | |
| Iron | 120.6mg | 1837% | |
| Calcium | 51mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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