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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Mozzarella with Pickled Green Tomato and Fennel Salad]()
RecipeMozzarella with Pickled Green Tomato and Fennel Salad
Article by Claire Aldous![Roasted Fennel and Prawns with Chilli Croutons]()
RecipeRoasted Fennel and Prawns with Chilli Croutons
Article by Pippa Cuthbert![Caramelised Figs, Prosciutto and Burrata]()
RecipeCaramelised Figs, Prosciutto and Burrata
Article by Claire Aldous![Fresh Fig, Mozzarella and Bean Salad with Basil Dressing]()
RecipeFresh Fig, Mozzarella and Bean Salad with Basil Dressing
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.