Griddled nectarine and ham salad with basil dressing recipe
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
- Dairy-free
- Gluten-free
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1050kJ 252.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 12.4gProtein 11.4gFibre 1.8g
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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
