Nothing says summer dining as much as a gorgeously fresh salad which is big on flavour but quick and easy to prepare. I love the combination of sweet juice nectarine, salty prosciutto, creamy mozzarella and peppery rocket. I like to add a bit of avocado for extra heart healthy fat. This recipe serves 2 as a main course or 4 as a side dish.
Nectarine, prosciutto & mozarella salad
2 tablespoons extra virgin olive oil
1 small avocado, halved, stoned and cut into eighths
Handful of fresh basil leaves
100g buffalo mozzarella
Juice of 1/2 lemon
6 slices of prosciutto or serrano ham
Salt and pepper
Cut the nectarine in half, remove the stone, then cut into eighths.
Pre-heat oven to 200 degrees celsius. Place nectarine slices on a baking tray with a drizzle of olive oil and a bit of black pepper.
Tear mozzarella into small pieces, add to a small bowl with 1 tablespoon of olive oil, a few chopped basil leaves and a squeeze of lemon juice. Season well, mix and put to one side.
Put the baking tray with the nectarine pieces in the oven and cook for 5-10 minutes until just starting to soften. Remove from the oven and let cool for a few minutes.
Place the rocket leave in a large salad bowl or dish. Arrange the mozzarella, nectarine pieces, slices of prosciutto or serrano ham and sliced avocado on top. Sprinkle over the remaining basil leaves.