This salad is a complete meal and makes a perfect warm weather lunchtime treat.
4 peaches, apricots or nectarines, halved and stones removed
2T melted butter
2T olive oil
2T neutral vegetable oil like avocado or canola
2T red wine vinegar
½T pomegranate molasses (optional)
pinch salt and pepper
selection green leaves and herbs
1. Paint the fruit with the melted butter, dust liberally with Caramel spice and place under a hot grill or cut side down on a braai grid until caramelised.
2. To make the vinaigrette, whisk the oils, vinegar and pomegranate molasses together, add a generous pinch of salt and freshly ground pepper.
3. Plate the leaves and herbs and dress with the warm peaches, prosciutto and pomegranate rubies.
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