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Grilled Nectarine, Burrata and Jamon Iberico Salad
Grilled Nectarine, Burrata and Jamon Iberico Salad
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Feeds 2 - 4 people 
Prep time 20m
Cook time 5m
Description
This salad is perfect for a summer's evening where you want maximum flavour but minimal cooking! The balance of the sweet nectarine, the salty Jamon and the creamy burrata go hand-in-hand to leave with you a delicious salad. This recipe can be easily adapted to use whichever vegetables, or soft cheese you have in your fridge.
- 2 Yellow Nectarines
- 2 Burrata
- 100g Jamon Iberico
- 150g Westlands Baby Leaf Salad
- 4 Tbsp Olive Oil
- Handful Lemon Balm
- Handful Micro Tendril Pea Shoots
- A few halved Cherry Tomatoes
- 1 large Courgette
- Squeeze Honey
- 1 Tsp Mustard
- 1 Tbsp Balsamic Vinegar
- Handful Garlic Chives
- Using a vegetable peeler or mandolin, peel a courgette into thin ribbons. Drizzle 2 tsp of olive oil, grated lemon zest and a pinch of salt and leave to marinade whilst you prepare the rest of the salad.
- To make the dressing, add the dressing ingredients to a jar: the olive oil, balsamic vinegar, honey, chilli flakes, whole garlic clove, lemon and a pinch of salt. Shake the jar until the dressing comes together and set aside.
- De-stone, and cut the peaches into halves and brush with a little olive oil. Heat an iron-cast griddle pan and grill for a couple of minutes on each side, until charred. Set aside.
- To serve, combine the washed salad leaves with the marinated courgette ribbons. Tear the jamon Iberico and scatter ontop of the salad before placing the burrata ontop. Remove the garlic from the dressing jar. Sprinkle the micro-herbs (the pea shoots, lemon balm and and garlic chives) onto the salad and drizzle with the dressing. Enjoy!
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Ingredients you will need
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