Griddled Nectarine, Prosciutto & Mozzarella Salad

1. Slice the nectarines into thin wedges, discarding the stones. Warm a griddle or frying pan over a medium heat. When hot, place the nectarine wedges in the pan. Cook for 2-3 mins on each side till lightly charred. Put them on a plate and repeat with the remaining slices.

2. Add the basil leaves to a pestle and mortar and gently pound the leaves to form a fragrant green paste. No pestle and mortar? You can finely chop the basil leaves and add them to a small bowl. Finely grate in the zest from the lemon and squeeze in the juice from half. Add the honey and wholegrain mustard. Drizzle in 1 tbsp olive oil and season with a pinch of salt and pepper. Whisk to make a smooth dressing.

3. Drain and rinse the cannellini beans and add them to a large salad bowl. Scatter in the rocket leaves. Add the cooked and cooled nectarine slices. Drizzle in the basil dressing and toss well to mix.

4. Drain the mozzarella. Divide the salad between 2 plates. Tear over the mozzarella. Top with the slices of prosciutto and serve.

5. Keep it cool
The nectarines are a little easier to griddle if they are firm and slightly under ripe, so either make this salad soon after your delivery day or keep the nectarines in the fridge till you’re ready to get griddling.