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


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

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


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.