Stone fruits are one of the delights of summer. Their sweetness pairs perfectly with the saltiness of prosciutto, and the peppery flavour of rocket leaves. But the hero of this summer salad is the nutty macadamia cheese chive balls – the ideal complement to the stronger flavours, and a great alternative to dairy.
100g wild rocket leaves 8 slices prosciutto, torn into large pieces 1 large yellow peach, cut into wedges 1 large nectarine, cut into wedges 6 macadamia cheese chive balls ½ cup macadamias, roasted, roughly chopped macadamia salad dressing
Place the rocket onto a platter and top with the prosciutto, peach and nectarine wedges, macadamia cheese chive balls and chopped macadamias. Drizzle with the macadamia salad dressing, season with salt and pepper and serve.