Peach’s silky smooth, sappy sister with a youthful glow is making her way into our festive spreads this summer – this is one of our favourite nectarine salads.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Nectarine, prosciutto and mozzarella salad
Ingredients
- 3 celery sticks, shaved into long strips using a vegetable peeler
- 3 nectarines, wedged and stones removed + extra, to serve
- 2 x 70g prosciutto, torn
- 250g fresh mozzarella balls, some whole, others torn
- 30g basil leaves
- 80g rocket leaves
- 50g dried cranberries
- 250g strawberries, some halved, others wedged and the rest sliced
- olive oil, to drizzle
- salt and freshly ground black pepper, to taste
Instructions
1
To achieve the curly celery effect, soak the celery in a large bowl with ice cubes and water (making sure the water completely covers the celery), about 15 minutes.
2
Remove from water and gently pat dry with paper towel. Toss all of the ingredients together in a large bowl, drizzle with olive oil and season to taste. Transfer the salad to a platter or individual plates and serve.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
