Fresh Nectarine and Prosciutto Salad with Mozzarella and Prawns
Photography Aaron McLean.
This is such a simple salad you need to ensure the fruit is pristine and use a really good, fruity extra virgin olive oil.
Serves: 6
INGREDIENTS
6 vine ripened tomatoes
4 nectarines or peaches
1 lemon
12 slices of prosciutto
2 fresh buffalo mozzarella in whey
fresh mint leaves
extra virgin olive oil for drizzling
Prawns
18 large raw prawns, peeled with tails attached
¼ cup olive oil
¼ cup basil leaves
2 cloves garlic, crushed
zest of 1 lemon
sea salt and freshly ground pepper
METHOD
Prawns: Process the oil, basil, garlic and lemon zest in a food processor until smooth. Pour over the prawns, season and toss together. Heat a large sauté pan and cook the prawns over a medium high heat until just cooked through.
Cut the tomatoes and nectarines into wedges. Arrange on serving plates and squeeze over a little lemon juice. Drape the prosciutto over the tomatoes and the nectarines. Rip the mozzarella into pieces and tuck into the salad along with the prawns. Drizzle over a little extra virgin olive oil and season.
Menu: Serve with the Roast Turkey with a Forest Mushroom and Bacon Stuffing, sides of Potatoes, Kumara and Carrots Roasted in Herb and Garlic Butter with Sour Cream Dressing, and Green Bean and Asparagus Salad.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.