Grilled Prosciutto & Peaches

INGREDIENTS:

• 3 peaches, quartered
• 6 slices prosciutto, halved lengthways
• 400g mixed baby tomatoes, halved if large
• 650g mixed large heirloom tomatoes, sliced
• 1 cup fresh basil leaves
• 2 x 110g balls fresh mozzarella

Dressing

• 2 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoon apple cider vinegar
• 1 teaspoon gluten-free Dijon mustard
• 1/2 teaspoon brown sugar

METHOD:

• Preheat a barbecue grill or chargrill pan on medium-high. Wrap each peach quarter with a prosciutto piece. Spray with olive oil.
• Cook the wrapped peach, cut-side down, turning, for 6 minutes or until charred and crisp. Transfer to a plate.
• To make the dressing, place all the ingredients in a bowl. Season well. Whisk to combine.
• Arrange baby tomato, large tomato, basil and peach on a large serving plate. Tear mozzarella and place on top. Drizzle over the dressing and serve.