FOOD | WEEKEND
In season
Hello, sunshine Juicy nectarines are just one of the fruits in season right now. Tr y them in this basildressed summer salad
Griddled nectarine salad
RECIPE ANNA O’SHEA PHOTOGRAPHY ALEX LUCK FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR
Serves 6 Takes 20 mins Cost per serve £1.37
Heat a griddle pan over a high heat. Cut 4 ripe nectarines into wedges, brush with a little oil, then griddle in batches for 1-2 mins each side until charred; set aside. For the dressing, pick the small leaves from 30g fresh basil, then chop and smash the rest to a rough paste with a pestle and mortar (or chop it very finely) and transfer to a bowl. Stir in 1 tbsp each of clear honey and Dijon mustard and the juice of ½ lemon (about 1 tbsp). Add lots of black pepper, then whisk in 5 tbsp extra-virgin olive oil. Toss a 120g bag mixed leaf salad with half the dressing, then tip onto a serving platter. Tear over a 180g Prosciutto Platter and top with the nectarine wedges. Scatter with 3 tbsp toasted 3 Seed Mix (optional) and the picked basil leaves. Drizzle over the remaining dressing to serve.
EASY SWAPS Swap the prosciutto for ham, grilled chicken or torn mozzarella. Use peaches or plums if you can’t get nectarines.
Each serving contains Energy
905kJ 217kcal 11%
Fat
Saturates
Sugars
Salt
15g 3g 11g 1.7g 21% 14% 12% 28%
of the reference intake. See page 3. Carbohydrate 12g Protein 10g Fibre 0g 1 of your 5-a-day; source of protein
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GIVE ME MORE! For more seasonal recipe inspiration, visit tesco.com/recipes
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