Recipe of the week
Nothing says Spring like a nectarine salad!
BBQ nectarine, feta and prosciutto salad
1 cup mint leaves
1/3 cup (80ml) olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
2 large yellow nectarines, stoned, cut into wedges
Olive oil, extra, to brush
60g Baby Rocket
60g Baby French Kale
100g prosciutto slices, coarsely torn
100g marinated feta
Place half the mint in a blender with the oil and blend until smooth. Add the vinegar, mustard and honey. Season. Blend until well combined.
Heat a barbecue grill or char grill on high. Brush nectarine with extra oil. Season. Cook for 2 mins each side or until lightly charred. Transfer to a plate.
Arrange the rocket, kale, prosciutto, feta, nectarine and remaining mint in a serving bowl. Drizzle with dressing and enjoy!