Ingredients:
- 1–2 Dromod Irish Homemade Potato Bread slices, cut into strips
- 2 ripe peaches (or nectarines), sliced
- 6–8 slices prosciutto or parma ham
- A handful of baby mozzarella balls (or 1 large ball torn)
- 2 cups rocket (arugula)
- 1 tbsp olive oil (plus extra for drizzling)
- Balsamic glaze, for drizzling
- Salt & black pepper to taste
Directions:
Grill the peaches:
- Lightly oil a griddle or frying pan and grill peach slices for 2–3 minutes per side until charred and softened. Set aside.
Toast the potato bread:
- Toast or pan-fry the Dromod Potato Bread strips until golden and crisp. Set aside to cool slightly.
Assemble the salad:
- On a large serving plate, layer the rocket, grilled peaches, prosciutto, mozzarella, and warm potato bread strips.
Dress and finish:
- Drizzle with olive oil and balsamic glaze. Season with salt and freshly cracked black pepper.
