Roast pepper & salmon platter
The perfect alfresco salad. Warm new potatoes, roasted peppers and salmon, mixed with the punchy flavours of capers and anchovies
Antipasti platter with peaches and prosciutto
Serves 8
Easy
Prep:
An easy, no-cook summer platter that’s brilliant for entertaining
Skip to ingredients
- 4 of the ripest peachesstoned and cut into eighths
- 12 slices prosciutto
- 50g chunk parmesanshaved with a peeler
- 1 red chillideseeded and very finely chopped
- 2 handfuls rocket
- very good-quality olive oil
- grissini stickto serve
Nutrition: per serving
- kcal134
- fat10g
- saturates3g
- carbs5g
- sugars4g
- fibre1g
- protein7g
- salt0.61glow
Method
step 1
Arrange the peaches, prosciutto and Parmesan on a large platter, sprinkle over the chilli and scatter the rocket to finish. Just before serving, drizzle with a little oil. Serve with breadsticks to add crunch.
