Grilled Nectarine, Parma Ham and Mozzarella Salad with Pink Peppercorn Dressing
Just because it's winter, it doesn't mean you can't enjoy a good salad... This is the perfect starter recipe or light lunch (though I would add a chunk of bread if this was your main meal!)
Gorgeous Chilean nectarines are just coming into season and you will find them popping up in your local supermarket and they are just delightful grilled and served with salty Parma ham and creamy mozzarella. The best bit about this dish, however, is the slightly unusual but totally delicious dressing which uses pink peppercorns for their sweet but fiery flavour.
Grilled Nectarine, Parma Ham and Mozzarella Salad with Pink Peppercorn Dressing
Serves 4
100g rocket
4 nectarines. halved and de-stoned
4 slices Parma ham, cut into pieces
125g mozzarella
2 tbsp balsamic vinegar
3 tbsp olive oil, plus a little extra for grilling
1 tsp pink peppercorns, crushed
1 tsp honey
sea salt
Preheat a griddle pan or the grill setting of your oven as hot as possible. Drizzle the nectarine halves with a little oil and rub all over. Grill for 5 minutes on each side - try not to touch or move them so they can form a crust. Transfer to a chopping board and roughly cut into chunks.
For the dressing, whisk together the 3 tbsp olive oil, vinegar, peppercorns and honey with a good pinch of salt.
To serve, divide the rocket, Parma ham and grilled nectarines between four plates, tear over chunks of mozzarella and then drizzle over the dressing.
Gorgeous Chilean nectarines are just coming into season and you will find them popping up in your local supermarket and they are just delightful grilled and served with salty Parma ham and creamy mozzarella. The best bit about this dish, however, is the slightly unusual but totally delicious dressing which uses pink peppercorns for their sweet but fiery flavour.
Grilled Nectarine, Parma Ham and Mozzarella Salad with Pink Peppercorn Dressing
Serves 4
100g rocket
4 nectarines. halved and de-stoned
4 slices Parma ham, cut into pieces
125g mozzarella
2 tbsp balsamic vinegar
3 tbsp olive oil, plus a little extra for grilling
1 tsp pink peppercorns, crushed
1 tsp honey
sea salt
Preheat a griddle pan or the grill setting of your oven as hot as possible. Drizzle the nectarine halves with a little oil and rub all over. Grill for 5 minutes on each side - try not to touch or move them so they can form a crust. Transfer to a chopping board and roughly cut into chunks.
For the dressing, whisk together the 3 tbsp olive oil, vinegar, peppercorns and honey with a good pinch of salt.
To serve, divide the rocket, Parma ham and grilled nectarines between four plates, tear over chunks of mozzarella and then drizzle over the dressing.
Comments
Post a Comment