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Grilled nectarine, prosciutto and pistachio salad. (PHOTO: Magazine Features)
Prep Time: 25min
Servings: 6
Cooking Time: 25min
Ingredients
- - SALAD DRESSING
- 15ml - pomegranate molasses
- 30ml - olive oil
- - salt and freshly ground black pepper
- - SALAD
- 4 - medium nectarines, halved, stone removed and cut into quarters
- - cooking oil spray
- - TO FINISH
- 2Tbs - pomegranate seeds
- 3 - balls mozzarella (390g), torn
- 100g - thinly sliced prosciutto
- 60g - rocket, trimmed
- ΒΌ c - coarsely chopped pistachios
- 2Tbs - pomegranate seeds
Method
1 Salad dressing Place the molasses and oil in a screw-top jar. Close the lid, shake well then season with salt and pepper.
2 Salad Heat a grill plate (or braai) over medium-high heat and lightly spray the nectarines with cooking oil. Cook the nectarines until charred on both sides.
3 To finish Arrange the nectarines, mozzarella, prosciutto and rocket on a large platter, and drizzle with the dressing.
4 Sprinkle with pistachios and pomegranate seeds
