This vibrant salad is perfect for a hot summers day. The sweet stone fruit works fantastically with the peppery rocket, creamy bocconcini, fragrant basil and salty prosciutto. Great served as a side or a main.


Serves 4 as a side or 2 as a main


3 large nectarines, halved & stones removed
80 grams good quality prosciutto
100 grams bocconcini
1 1/2 cups rocket
1 cup basil leaves
5 sprigs of fresh thyme
1 1/2 tablespoon runny honey
1 1/2 tablespoon good quality olive oil
3 tablespoons lemon infused olive oil
Salt and pepper


In a bowl, combine the runny honey, olive oil and thyme leaves. Add the nectarine halves and gently stir until the nectarines are coated in the marinade. Set aside for 15 minutes. 

The nectarines are best cooked on a barbecue or skillet pan over a medium heat. Grill until golden brown and beginning to soften. Keep an eye on the fruit as the honey can burn easily if the heat is too high. Set aside to cool. 

Place the rocket on the base of a large serving bowl, layer with prosciutto, bocconcini and basil leaves. Drizzle with lemon infused olive oil and season with salt and pepper.