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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.