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Grilled Nectarine and Goats Cheese Salad

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The Salad
4 Nectarines firm, ripe, stoned, halved
Olive Oil
to taste Salt
to taste Pepper
1 Lettuce baby gem lettuce
50g Wild Rocket
1 Onion small red onion, thinly sliced
120g Parma Ham
120g Goats Cheese Chevre
1 tbs Pine Nuts optional
The Dressing
1 tbs Thyme fresh leaves
1 clove Garlic crushed
2 tsp Dijon Mustard
2 tsp Honey
1 small Red Chilli diced / optional
to taste Salt
to taste Pepper ground black
2/3 cup Orange Juice squeezed
10 ml Red Wine Vinegar
1/3 cup Olive Oil extra virgin

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Grilled Nectarine and Goats Cheese Salad

Jenny Morris’ stone fruit recipes

  • Medium


  • The Salad

  • The Dressing


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Brush the nectarines with olive oil and season with salt and pepper. Sprinkle over a little brown sugar. Heat a griddle pan until very hot and brush the pan with a little olive oil. Place the nectarines cut side down onto the pan and grill until grill lines appear. Remove and continue to assemble the salad.


Arrange the lettuce and half the rocket onto a platter, place the grilled nectarines onto the leaves and then garnish with the Parma ham, goats cheese and remaining rocket. Mix all the dressing ingredients together and spoon over the salad. Scatter the pine-nuts over the top and serve immediately.


Tip: you can use smoked chicken, ham, bacon or smoked beef instead of Parma ham. Any lettuce will do if you can’t find baby gem lettuce, although the baby gem has a wonderful texture.

Jenny Morris

Jenny Morris - AKA The Giggling Gourmet * - is one of SA's most-loved food personalities

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