Grilled Stone Fruit, Ham and Mozzarella Salad
We're coming into stone fruit season here in the UK - think peaches, nectarines, plums, apricots... - and whilst they're great just eaten over the sink with the juices dribbling down your arms, I love to grill them and add them to salads too!
I used a couple of peaches and a nectarine in this recipe as that's what I had in but you can experiment with whatever you fancy. There's something about the sweetness of the fruit paired with the slight bitterness of the char that really pops in your mouth. For the rest of the salad, I picked classic flavour combinations - peppery rocket, creamy mozzarella, salty ham and buttery pine nuts - and made a classic dressing - oil, lemon and maple syrup.
Grilled Stone Fruit, Ham and Mozzarella Salad
Serves 2
oil
2 peaches ripe, stoned and quartered
1 nectarine, stoned and quartered
4 slices ham, torn
1 ball mozzarella, torn into pieces
2 handfuls rocket
2 tbsp pine nuts, toasted
For the dressing:
2 tbsp olive oil
1 lemon, juice only
1 tbsp maple syrup
sea salt and freshly ground black pepper
Heat a griddle pan over a high heat until smoking hot. Drizzle the peach and nectarine pieces with a little oil and season with salt and pepper. Toss to coat and then grill for 3-4 minutes on each side until charred marks appear.
Meanwhile, whisk together all of the dressing ingredients with a good pinch of salt and pepper. Add the rocket leaves to the dressing and toss until each leaf is coated. Divide between two plates and then top with the torn ham and mozzarella.
When the fruits are nicely charred, add them to the salads then sprinkle over the toasted pine nuts and serve.
I used a couple of peaches and a nectarine in this recipe as that's what I had in but you can experiment with whatever you fancy. There's something about the sweetness of the fruit paired with the slight bitterness of the char that really pops in your mouth. For the rest of the salad, I picked classic flavour combinations - peppery rocket, creamy mozzarella, salty ham and buttery pine nuts - and made a classic dressing - oil, lemon and maple syrup.
Grilled Stone Fruit, Ham and Mozzarella Salad
Serves 2
oil
2 peaches ripe, stoned and quartered
1 nectarine, stoned and quartered
4 slices ham, torn
1 ball mozzarella, torn into pieces
2 handfuls rocket
2 tbsp pine nuts, toasted
For the dressing:
2 tbsp olive oil
1 lemon, juice only
1 tbsp maple syrup
sea salt and freshly ground black pepper
Heat a griddle pan over a high heat until smoking hot. Drizzle the peach and nectarine pieces with a little oil and season with salt and pepper. Toss to coat and then grill for 3-4 minutes on each side until charred marks appear.
Meanwhile, whisk together all of the dressing ingredients with a good pinch of salt and pepper. Add the rocket leaves to the dressing and toss until each leaf is coated. Divide between two plates and then top with the torn ham and mozzarella.
When the fruits are nicely charred, add them to the salads then sprinkle over the toasted pine nuts and serve.
Comments
Post a Comment