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    TAKE IT OUTSIDE

    Oct 27, 2019 7 minutes

    GRILLED NECTARINE & PROSCIUTTO SALAD

    PREP + COOK TIME 20 mins SERVES 6, as a side

    • 4 nectarines, quartered
    • cooking oil spray
    • 3 balls buffalo mozzarella, torn
    • 100g thinly sliced prosciutto
    • 60g rocket, trimmed
    • ¼ cup chopped pistachios
    • 2 tablespoons pomegranate seeds

    POMEGRANATE DRESSING

    • 1 tablespoon pomegranate molasses
    • 2 tablespoons olive oil
    • salt and black pepper

    1 Make Pomegranate dressing (see right)

    2 Heat a skillet or barbecue. Lightly spray nectarines with cooking oil and cook until charred on both sides.

    3 Arrange nectarines, mozzarella, prosciutto and rocket on a platter. Drizzle with Pomegranate dressing. Sprinkle with pistachios and pomegranate seeds.

    Pomegranate dressing

    Place the molasses and oil in a screw-top jar. Shake well. Season.

    PER SERVE Energy 524kcal, 2195kj • Protein 27g • Total Fat 41g • Saturated Fat 21.5g • Carbohydrate 11g • Fibre 3g • Sodium 607mg • Sugar 9.7g

    TIPS

    To make your own pomegranate molasses, place 2 cups pomegranate juice in a small saucepan with ¼ cup sugar and 2 tablespoons lemon juice; heat gently until sugar dissolves. Simmer for about 25 minutes until reduced to syrup. Makes ¾ cup; store in fridge.

    RUM, APPLE & GINGER LEMONADE

    PREP + COOK TIME 25 mins + chilling SERVES 8

    • ½ cup caster       

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