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