Nectarine Salad
4
25 minutes
This vibrant summer nectarine salad bursts with fresh flavour, combining sweet nectarines, lemon‑pickled red onions, creamy mozzarella and a bright basil dressing made with Mellow Yellow Cold Pressed Rapeseed Oil.
Method
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1
Start with picking the finely sliced red onion in lemon juice and salt, simply toss them together in a bowl and set aside to soften.
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2
Toast the pine nuts in a dry pan until slightly golden.
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3
You can either preheat a griddle or use a BBQ, and sear the nectarine slices on a high heat to achieve griddle lines on each side, this really brings out their flavour and colour, then set aside while you make the dressing.
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4
To make the dressing place the fresh basil, Dijon mustard, honey, white wine vinegar, garlic, salt, water and the Mellow yellow cold pressed rapeseed oil, in a blender and blend until really smooth (you can add a little more water to loosen up the dressing if it is too thick).
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5
To assemble the salad place the nectarines on a bed of rocket, then tear up and dot the mozzarella amongst the nectarines, scatter over the pickled onions, sprinkle on the toasted pine nuts and finally spoon over the wonderful basil dressing. Enjoy!
Ingredients
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120g Rocket
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3 Nectarines, stoned and each cut in to 8 slices
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125g Fresh Mozzarella
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40g Pine Nuts, toasted
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1 small red onion, very finely sliced
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1 lemon, juiced
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1/4 tsp Salt
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For the dressing:
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30g Fresh basil leaves
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1 tsp Dijon mustard
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1 tsp Honey
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1 tsp White wine vinegar
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1/4 tsp Salt
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1/2 Garlic clove, crushed
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1 tsp Water
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1 tbsp Mellow Yellow cold pressed rapeseed oil
