Nectarine, prosciutto and mozzarella salad
A sweet and savoury salad loaded with ripe, juicy nectarines and a sweet honey-mustard vinaigrette to finish. A wonderful combination of flavours.
Recipe by Georgia Houston from GH Nutrition
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 4, as a side
4 ripe nectarines or peaches, stoned and sliced into half moons
7 slices of prosciutto
250g buffalo mozzarella, roughly torn
Small handful of rocket leaves
1 pomegranate, deseeded
Small handful of pistachio nuts, roughly chopped
1 tablespoon wholegrain mustard
1 tablespoon honey
2 teaspoon white wine vinegar
Pat peach halves dry with paper towel, then arrange on more paper towel until ready to use.
Heat olive oil in large frying pan on high. Add the peach halves and cook, turning, until lightly caramelised.
Stir mustard and honey through, then bring to the boil. Reduce heat to low and simmer for 1 minute. Stir vinegar through and season to taste. Transfer pan juices to a jug.
When ready to serve, plate up prosciutto, mozzarella, rocket, pomegranate seeds, pistachio nuts and peaches in a large serving bowl. Drizzle warm pan juices over.
Serve with protein of your choice.