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Jamie Oliver's grilled nectarine salad with mozzarella & prosciutto
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Jamie Oliver's grilled nectarine salad with mozzarella & prosciutto

Jamie Oliver's grilled nectarine (or apricot) salad with mozzarella & prosciutto, seasoned with thyme and pink peppercorns.

Course: Salad
Cuisine: Italian

Ingredients

  • 8 apricot depending on size, or 3-4 ripe nectarines, ripe
  • 8 thyme flowering if you can find, fresh, sprigs
  • olive oil
  • 2 Tbsp white wine vinegar
  • extra virgin olive oil
  • 1 Pink Peppercorn big pinch
  • ½ red onion finely sliced
  • 2 salad leaf I only used cos/romaine but a mixture including rocket would have been ideal, large handfuls
  • 4 lices prosciutto I used about 6 slices
  • 125 grams mozzarella cheese fresh, aka fior di latte
  • 1 lemon

Instructions

    Cup of Yum
  1. Heat a griddle pan to hot and cut the fruit in half removing the stones. Toss the fruit on a platter with 1 tablespoon olive oil, half the thyme sprigs, and then fry the dressed fruit on the pan for about 6 minutes until charred and starting to caramelize. Turn the fruit halfway (they can also be cooked on a fire).
  2. While that is cooking, pour the vinegar and 2 tablespoons of extra virgin olive oil onto a platter. Crush the pink peppercorns gently with your fingers and add this to the dressing along with the finely sliced red onions. Toss everything and allow them to marinate and pickle slightly, removing some of the abrasiveness.
  3. When the nectarines/apricots are ready, slice in quarters (nectarines) and build the salad. Toss the leaves through the onion and salad dressing and then tear the mozzarella into shards and distribute it across the salad. Twirl the prosciutto ribbons around and add the grilled fruit along with some of the crispy cooked thyme. Add the rest of the thyme leaves, a light grating of lemon zest, a sprinkle of sea salt and black pepper, and a drizzle of olive oil. Serve with crusty bread and a glass of crisp dry white wine.

Notes

  • This salad is best eaten freshly made but any leftovers can be stored in the fridge. As the vegetables are already dressed, they may wilt and become soggy.