Griddled nectarine and ham salad with basil dressing

Griddled nectarine and ham salad with basil dressing recipe

3 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


  • 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

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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