Fresh Nectarine and Prosciutto Salad with Mozzarella and Prawns
Photography by 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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.