Grilled Nectarine Salad

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Recipe by Naomi Sherman

Packing work lunch doesn’t have to mean an endless boring parade of sandwiches, or caving in and buying a sad salad somewhere
This recipe was one that I created for Minimax and Bentgo to showcase delicious food that can be packed and travel to work
The perfect way to make use of the new season stone fruits, this salad is the ultimate mix of salty, sweet, creamy, and crunchy
Easy to prepare beforehand and store in the fridge, just add the components to your Bento Box each morning


  • 4 slices sourdough bread

  • 1 tablespoon olive oil

  • 4 nectarines

  • 120 gram bag of rocket leaves

  • 4 slices prosciutto

  • 220 grams fresh mozzarella balls

  • Balsamic dressing


  • Pre-heat oven to 180⁰C.
  • Tear the sourdough into chunks and toss with olive oil in a bowl. Tip onto a lined tray and bake for 5-10 minutes, depending on size, until golden brown.
  • De-stone your nectarines and then cut them into wedges.
  • Heat a grill pan very high and grill the nectarines until they are softened and sweet, with distinct char marks.
  • To travel, place the rocket in the bowl and the nectarines, sourdough, prosciutto and mozzarella into the storage compartments. Tip the balsamic dressing into the dressing container.
  • To serve, place the rocket in the bowl and then scatter with the prosciutto and the nectarines. Tear the mozzarella over the top and then add the sourdough.
  • Drizzle with balsamic dressing and enjoy immediately.