Grilled Nectarine And Lentil Salad With Parma Ham
Servings: 4
Ingredients
Salad:
6 nectarines, quartered
2 x 400g tins brown lentils, drained and rinsed
150g feta, crumbled
30g parsley, chopped
50g pomegranate jewels
70g Parma ham
Basil leaves, to garnish
Dressing:
3 Tbsp (45ml) NOMU Extra Virgin Olive Oil
1 Tbsp (15ml) white balsamic vinegar
Zest of 1 lime
NOMU Sea Salt and Black Pepper
Sugar, to taste
Directions
Heat a griddle pan to smoking point.
Quarter the nectarines and drizzle with Olive Oil. Place on the griddle pan and grill until soft and golden. Remove and set aside to cool.
In a small bowl, whisk together the Olive Oil, vinegar and lime zest. Season well with Sea Salt and Black Pepper and add sugar to taste.
Mix the nectarines, lentils, feta, parsley and pomegranate jewels together in a large bowl. Pour over the dressing and toss to combine. Place in the fridge to allow the flavours to infuse for at least 2 hours.
Just before serving, add the parma ham and garnish with the fresh basil leaves. Serve cold.
Tips:Â We chose to use nectarines in this recipe but you can use any stone fruit, like plums, peaches or even apricots.
Ingredients
Salad:
6 nectarines, quartered
2 x 400g tins brown lentils, drained and rinsed
150g feta, crumbled
30g parsley, chopped
50g pomegranate jewels
70g Parma ham
Basil leaves, to garnish
Dressing:
3 Tbsp (45ml) NOMU Extra Virgin Olive Oil
1 Tbsp (15ml) white balsamic vinegar
Zest of 1 lime
NOMU Sea Salt and Black Pepper
Sugar, to taste
Directions
Heat a griddle pan to smoking point.
Quarter the nectarines and drizzle with Olive Oil. Place on the griddle pan and grill until soft and golden. Remove and set aside to cool.
In a small bowl, whisk together the Olive Oil, vinegar and lime zest. Season well with Sea Salt and Black Pepper and add sugar to taste.
Mix the nectarines, lentils, feta, parsley and pomegranate jewels together in a large bowl. Pour over the dressing and toss to combine. Place in the fridge to allow the flavours to infuse for at least 2 hours.
Just before serving, add the parma ham and garnish with the fresh basil leaves. Serve cold.
Tips:Â We chose to use nectarines in this recipe but you can use any stone fruit, like plums, peaches or even apricots.
Ingredients
Salad:
6 nectarines, quartered
2 x 400g tins brown lentils, drained and rinsed
150g feta, crumbled
30g parsley, chopped
50g pomegranate jewels
70g Parma ham
Basil leaves, to garnish
Dressing:
3 Tbsp (45ml) NOMU Extra Virgin Olive Oil
1 Tbsp (15ml) white balsamic vinegar
Zest of 1 lime
NOMU Sea Salt and Black Pepper
Sugar, to taste
Directions
Heat a griddle pan to smoking point.
Quarter the nectarines and drizzle with Olive Oil. Place on the griddle pan and grill until soft and golden. Remove and set aside to cool.
In a small bowl, whisk together the Olive Oil, vinegar and lime zest. Season well with Sea Salt and Black Pepper and add sugar to taste.
Mix the nectarines, lentils, feta, parsley and pomegranate jewels together in a large bowl. Pour over the dressing and toss to combine. Place in the fridge to allow the flavours to infuse for at least 2 hours.
Just before serving, add the parma ham and garnish with the fresh basil leaves. Serve cold.
Tips:Â We chose to use nectarines in this recipe but you can use any stone fruit, like plums, peaches or even apricots.
Ingredients
Salad:
6 nectarines, quartered
2 x 400g tins brown lentils, drained and rinsed
150g feta, crumbled
30g parsley, chopped
50g pomegranate jewels
70g Parma ham
Basil leaves, to garnish
Dressing:
3 Tbsp (45ml) NOMU Extra Virgin Olive Oil
1 Tbsp (15ml) white balsamic vinegar
Zest of 1 lime
NOMU Sea Salt and Black Pepper
Sugar, to taste
Directions
Heat a griddle pan to smoking point.
Quarter the nectarines and drizzle with Olive Oil. Place on the griddle pan and grill until soft and golden. Remove and set aside to cool.
In a small bowl, whisk together the Olive Oil, vinegar and lime zest. Season well with Sea Salt and Black Pepper and add sugar to taste.
Mix the nectarines, lentils, feta, parsley and pomegranate jewels together in a large bowl. Pour over the dressing and toss to combine. Place in the fridge to allow the flavours to infuse for at least 2 hours.
Just before serving, add the parma ham and garnish with the fresh basil leaves. Serve cold.
Tips:Â We chose to use nectarines in this recipe but you can use any stone fruit, like plums, peaches or even apricots.
