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Griddled nectarine and ham salad with basil dressing recipe

31 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

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

Energy
1050kj
252kcal 13%
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

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