Ingredients

• 4 peaches sliced
• 200g bag Mesclun lettuce leaves or just mixed leaves
• 200g fat-reduced feta cheese, diced
• 4 large slices prosciutto, grilled until crisp, cooled and crumbled
For the dressing...
• 1 tablespoon extra virgin olive oil
• 3 tablespoons fresh lime juice
• 60g canned lychees, cut into 1 cm cubes, drained
• 1 teaspoon dill, chopped
• 1 teaspoon green peppercorns

Instructions

1. In a large mixing bowl add the mesclun leaves, peaches and cheese, mix to combine.
2. Place the oil, lime juice, lychee cubes, dill and peppercorns in a glass jar and shake well to combine.
3. Pour the dressing onto the peach and salad ingredients and toss gently. Sprinkle crumbled prosciutto over and serve.