Grilled nectarine salad

Prep: 20 mins, Cooking: 5 mins
Rate this recipe
Jazzed up with a fennel dressing.

By Food24 December 01 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

3 nectarines — yellow, stoned
1 Tbs fresh chillies — 573
1 tsp castor sugar
50 g rocket — baby
4 mozzarella cheese — bocconcini balls
salt and freshly ground black pepper
DRESSING:
1/2 tsp salt
1/4 tsp fennel — seeds
1/4 tsp dried chilli flakes
1/2 tsp lemon — zest only
2 Tbs fresh chillies — 573
1 Tbs lemon juice
Tap for ingredients
Tap for ingredients

Method:

Combine salt, fennel seeds, chilli flakes and lemon rind in a snap-lock bag.
Pound with a rolling pin until finely ground and fragrant (You can also use a pestle and mortar).
Combine with the other dressing ingredients and set aside.
Heat a griddle pan.
Drizzle the cut side of the peach or nectarine with the olive oil. Sprinkle cut side with sugar. Season with salt and pepper.
Cook, cut-side down, for 3 minutes or until caramelised. Turn. Cook for 1 minute or until heated through.
Transfer to a plate. Cut each of the fruits half in half. Set aside.
Arrange rocket on a large plate. Tear each bocconcini ball into 2 pieces. Top rocket with the bocconcini balls.
Top with the slices of griddled nectarine. Season with pepper. Whisk dressing and drizzle over the salad.

Recipe reprinted with permission of Life is a Zoo Biscuit. To see more recipes, please click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.