Mozzarella, Pancetta and Nectarine Salad

Charmaine Lu -

  • 250g ciabatta, torn into pieces
  • 100g smoked pancetta slices
  • 4 nectarines, sliced
  • 15g mint leaves
  • ½ lemon, juice and zest only
  • 2 tsp white wine vinegar
  • 2.5 tbsp olive oil
  • 1 tsp sugar
  • 1 tsp Dijon mustard
  • mozzarella, torn
  • 100g rocket salad
  • Preheat the oven to 200C. Toast the ciabatta pieces for 8-10 mins or until crisp and golden. Meanwhile, fry the pancetta slices for 4 mins, then remove and keep warm. Toss the nectarine slices into the pan and cook for 1-2 mins on each side.
  • Put half the mint in a small bowl and toss with the lemon juice and zest, the vinegar, oil, mustard and sugar. Whisk together. Divide the torn mozzarella, salad leaves and mint between 4 plates, then top with the ciabatta and nectarine slices. Scatter with the crisp pancetta, drizzle with the dressing and serve.
25 mins
2 serving