Juice of 1 small lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
Freshly ground black pepper
2 South African peaches or nectarines, cut into wedges
300g buffalo mozzarella, sliced
8 prosciutto slices
50g rocket leaves


Preparation time:
10 minutes

South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa


  1. Combine the lemon juice and olive oil in a bowl, season with black pepper, then add the peaches or nectarines. Stir gently to combine, then stand for 5 minutes.
  2. Arrange the sliced mozzarella on a large platter with the prosciutto and rocket. Spoon over the peaches and dressing, then season to taste and serve.

Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa

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