This salad is a complete meal and makes a perfect warm weather lunchtime treat.

(Serves 4)


4 peaches, apricots or nectarines, halved and stones removed

2T melted butter

Cape Herb & Spice Tastebud Caramel spice

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

packet prosciutto

pomegranate rubies


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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