Impressive and delicious yet super simple to make. Everything one could want in a starter right?
This dish came out of a pared down version of a larger one, but there is something delightfully artistic about its simplicity and the griddled nectarine gives it a lovely ‘pop’ of colour. Very Jackson Pollock.
What You Need
- 1/2 nectarine per person
- Teaspoon or two of butter
- Salad Leaves
- Parma Ham
- Sliced Mozzerella or if you are feeling decadent, Burrata
- Ripped Mint Leaves
- Balsamic Glaze
- Heat your griddle pan and add a tiny teaspoon of butter until sizzling.
- Carefully half the nectarines and remove the stone, aiming to keep the halves in tact.
- Place nectarines cut side down on the the griddle plan for 6 minutes until charred lines appear on the cut side. Do not move them around otherwise you lose the lovely chargrilled lines. If they need more time after 5 minutes, then leave them for another 2 minutes. Check cooked through.
- Add a few salad leaves to each plate, two slices of Parma ham and some generous slices of mozzorella.
- Add half of a nectarine to each plate.
- Sprinkle with ripped mint leaves.
- Drizzle cautiously with balsamic glaze.
You can always make one huge platter to serve the whole table rather than individual plates.
Just arrange the salad leaves, parma ham and mozzarella around the charred nectarine halves and scatter with mint leaves. drizzle Balsamic glaze artistically across the plate on the diagonal.