Recipe of the week

Nothing says Spring like a nectarine salad!

BBQ nectarine, feta and prosciutto salad

INGREDIENTS

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


METHOD

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!


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