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Griddled nectarine and ham salad with basil dressing recipe

Griddled nectarine and ham salad with basil dressing recipe

29 ratings

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

  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 252 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 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:

NectarinesHand picked for a refreshing burst of sweet flavour Nectarines
Hand picked for a refreshing burst of sweet flavour

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    3g 16%
  • Sugars

    11g 12%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 12.4g Protein 11.4g Fibre 1.8g


  1. 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.
  2. 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.
  3. 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

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