NUTRITIONAL INFORMATION
CALORIES: 473
ENERGY: 1980 kj
FAT: 30g
SATURATES: 7g
FIBRE: 6g
PROTEIN: 22g
SODIUM: 1010mg
CARBS: 25g
SUGAR: 9g
INGREDIENTS
240g baby rocket leaves
1/2 cup mint leaves
6 yellow or white peaches, stoned, cut into wedges 200g fresh mozzarella, drained, thickly sliced
12 slices prosciutto, coarsely torn
1 tbsp pistachios, toasted, chopped Coles Bakery Stone Baked by Laurent Mini White Sourdough Vienna* slices, chargrilled, to serve
Pistachio pesto:
1 cup baby rocket leaves
1/2 cup mint leaves
1 garlic clove, crushed
1/4 cup (35g) pistachios, toasted
1/4 cup (20g) finely grated pecorino or parmesan
1/2 cup (125ml) walnut oil or olive oil
METHOD
Step 1
To make the pistachio pesto, place the rocket, mint, garlic, pistachios and pecorino or parmesan in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
Step 2
Arrange the rocket and mint on a large serving platter. Arrange the peach, mozzarella and prosciutto, overlapping slightly, over the rocket mixture. Drizzle with the pesto. Sprinkle with the pistachio and serve with sourdough slices.
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