GRILLED NECTARINE, PROSCIUTTO and PISTACHIO SALAD
SERVES 6 / PREPARATION & COOKING: 25 MINUTES
A delicious summer salad, perfect for an al fresco dinner.
SALAD DRESSING
◗ 15ml (1T) pomegranate molasses
◗ 30ml (2T) olive oil
◗ salt and freshly ground black pepper
SALAD
◗ 4 medium nectarines, halved, stone removed and cut into quarters
◗ cooking oil spray
TO FINISH
◗ 3 balls mozzarella (390g), torn
◗ 100g thinly sliced prosciutto
◗ 60g rocket, trimmed
◗ 60ml (¼c) coarsely chopped pistachios
◗ 30ml (2T) pomegranate seeds
1 Salad dressing Place the molasses and oil in a screw-top jar. Close the lid, shake well then season with salt and pepper.
2 Salad Heat a grill plate (or braai) over medium-high heat and lightly spray the nectarines with cooking oil. Cook the nectarines until charred on both sides.
3 To finish Arrange the nectarines, mozzarella, prosciutto and rocket on a large platter, and drizzle with the dressing.
4 Sprinkle with pistachios and pomegranate seeds.
Quick TIP
You can substitute the nectarines with peaches or canteloupe wedges, if preferred.
TOMATO, BASIL and PINE NUT SALAD
SERVES 8 / PREPARATION & COOKING: 30 MINUTES
Use an assortment of tomatoes to make a bright summery salad. We used a mixture of oxheart, roma (plum), cherry, yellow teardrop and black tomatoes.
BASIL & PINE NUT DRESSING
◗ 125ml (½c) firmly packed fresh basil leaves ◗ 60ml (¼c) pine nuts, roasted◗ 1 garlic clove, quartered ◗ 80ml (⅓c) olive oil ◗ 7,5ml (1½t) red wine vinegar
