Now I’m not usually a fan of salads with fruit in them but this little beauty has converted me! This chicken, prosciutto and nectarine salad is sure to become one of your staple summer salads when evenings are balmy, time is short perhaps or you’re entertaining and want a lighter option. The ingredients in this have been chosen to give balance; the salty prosciutto, the savoury cheese, sweet nectarine and some added texture from the toasted walnuts and it is all brought together with a dressing that could not be more straightforward so raid the supermarket and get cooking!
Ingredients- serves 2-3
2 large skinless chicken breasts
4 slices of prosciutto
Handful of walnut halves
2 ripe nectarines- stone removed and sliced into wedges
Small log of soft goat cheese
Mixed salad leaves such as sweet lettuce, watercress and rocket
For the dressing
2 tbsps olive oil
2 tsps Dijon mustard
1 tsp runny honey
2 tbsps lemon juice
Salt and pepper to season
1. If you want to get ahead you can make the dressing in advance simply combining all the dressing ingredients and mixing together well; chill until needed. Next up crisp the prosciutto by dry frying the slices in a frying pan over a medium heat. Remove from the heat when the prosciutto is crisp and slightly golden and set aside. Pop in the walnuts and toast for a couple of minutes before also setting aside.
2. Wrap the chicken in clingfilm and use a meat tenderiser or rolling pin to hit it out so each breast is around the same thickness so they cook evenly. Rub the chicken in a glug of olive oil and season well. Heat a griddle pan to medium- high and cook each breast for around 4 minutes on each side until you cooked through and the juices run clear. Set aside and allow to rest.
3. Add another glug of oil in the frying pan that you had cooked the prosciutto in. Heat to medium and add the nectarine wedges; fry until caramelised but still holding their shape.
4. Take a large mixing bowl and toss the salad leaves with a little of the dressing so the leaves are evenly coated. Add the prosciutto, nectarines, prosciutto and walnuts and combine well. Slice the chargrilled chicken and add. Serve on a platter so everyone can help themselves and finish by dotting the cheese over the salad; drizzle with a little more of the dressing and serve.
Chargrilled chicken, crispy prosciutto and nectarine salad- because sweet and savoury are a match made in heaven!
From time to time most households have leftover bread that it heading past its best but there’s no need to waste it- that’s where panzanella comes in! Panzanella is a traditional Italian tomato and bread salad that’s full of fresh, seasonal flavours. There is no one panzanella recipe so this is my take on it. I included fried capers to give an added dimension and texture. Anchovies are also added to ramp up the savouriness but you can omit these if you prefer. Fried artichoke is also a welcome addition but not at all traditional however it adds a wonderful earthiness.
For the perfect panzanella the tomatoes you choose are important as you want the freshest available. I have used a combination of smaller heirloom varieties which have become easier to find and add a range of colour. Panzanella makes a great light lunch or it can also be served with simple grilled meats for a more substantial meal. if you have any leftovers, you can simply baked the remaining pieces of bread on a tray in the oven until crisped and then serve with the salad- delicious!
Ingredients- serves 4
200g open textured bread such as sourdough or ciabatta
500g assorted tomatoes- chopped
1 red onion- sliced
1 small fresh red and 1 yellow pepper- finely sliced
Sliced artichoke hearts
6-8 anchovy fillets- finely chopped
2 tbsp capers- drained
2 tbsp red wine vinegar
6 tbsp olive oil
2 balls of burrata
1. Take your bread of choice and roughly tear it into pieces. Place on a tray and leave for around 20-30 minutes to help dry it out a little if it still relatively fresh; if not place on a baking tray, drizzle with olive oil and finely grate over from parmesan cheese; cook in a low oven until golden. Meanwhile pop the chopped tomatoes, peppers and onion in a colander with a bowl underneath and add salt and pepper. Leave to sit for half an hour so it draws some moisture out of the tomatoes and softens the peppers.
2. Take a small frying pan and add a small amount of oil over a medium heat. Fry the artichoke slices until golden and crisp; remove from the pan and pop in the capers and anchovy and fry until crispy. Tip the bread, tomatoes and onion into a bowl along with the peppers, anchovies and capers. Drizzle over the vinegar and oil; taste and adjust seasoning as needed. Finish with some freshly torn basil. Tear open each ball of burrata and serve.