Prosciutto and Nectarine Salad
Prosciutto and Nectarine Salad



  • 4 nectarines, cut into wedges
  • Veg oil
  • 120g salad leaves
  • 180g prosciutto slices
  • 3 tbsp toasted sunflower seeds
  • For the Dressing
  • 30g basil leaves, chopped
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • ½ lemon, juice only
  • 5 tbsp olive oil
  • Heat a griddle pan. Brush the nectarine wedges with some oil, then griddle for 2 mins on each side or until charred. Smash the chopped basil to a paste in a pestle and mortar and transfer to a bowl. Stir in the honey, lemon juice, mustard and plenty of black pepper, then whisk in the oil to make your dressing.
  • Toss the leaves with half the dressing and tip onto a serving platter. Tear over the ham slices and top with the charred nectarines. Scatter with seeds and some more basil, then drizzle with the remaining dressing and serve.
15 mins
6 serving

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