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Griddled nectarine and ham salad with basil dressing recipe
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This super summer salad recipe makes the most of juicy nectarines, pairing with prosciutto and a quick basil dressing. Griddle the nectarine wedges until charred and caramelised and toss together with crisp salad leaves, torn prosciutto and mixed seeds – ready to enjoy in just 20 minutes and totally dairy- and gluten-free. See method
Ingredients
- 4 ripe nectarines, stoned and cut into wedges
- vegetable oil, for brushing
- 120g pack crispy mixed leaf salad
- 180g prosciutto platter
- 3 tbsp toasted 3 seed mix
For the dressing
- 30g pack fresh basil, smallest leaves picked, the rest roughly chopped
- 1 tbsp clear honey
- 1 tsp Dijon mustard
- ½ large lemon, juiced
- 5 tbsp extra-virgin olive oil
Perfect with:
Nectarines
Hand picked for a refreshing burst of sweet flavour
Each serving contains
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Energy
1050kj
252kcal
13%
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Fat
17g
25%
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Saturates
3g
16%
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Sugars
11g
12%
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Salt
1.7g
28%
of the reference intake
Carbohydrate 12.4g
Protein 11.4g
Fibre 1.8g
Method
- Heat a griddle pan over a high heat. Brush the nectarines with a little oil, then griddle in batches for 1-2 mins each side until charred.
- For the dressing, smash the chopped basil to a rough paste with a pestle and mortar (or chop it very finely) and transfer to a bowl. Stir in the honey, mustard, lemon juice and lots of black pepper, then whisk in the oil.
- Toss the salad leaves with half the dressing, then tip onto a serving platter. Tear over the prosciutto and top with the griddled nectarine wedges. Scatter with the seeds and picked basil leaves. Drizzle over the remaining dressing to serve.
Tip: Make it veggie by swapping the prosciutto for torn mozzarella.
See more Salad recipes