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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.