Fresh Nectarine and Prosciutto Salad with Mozzarella and Prawns

, from Issue #15. September, 2015
Photography by Aaron McLean.
    Fresh Nectarine and Prosciutto Salad with Mozzarella and Prawns

    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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