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
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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
.
Enjoy!

Ingredients

  • 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

Directions

  • 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.