Although you wouldn’t know it’s summer in London right now, soft fruit is starting to fill the supermarket shelves – strawberries waiting for cream, raspberries ready for jams, and blackberries for fruit crumbles.
The sweetness of the nectarine mixed with the saltiness of the prosciutto and creaminess of burrata is a mouth-watering combination, a worthy rival of any high-end deli counter! Oh-so-simple and quick to rustle up after a long day at work, this recipe is great light dinner idea for the warm summer evenings to come (hopefully!).
Ingredients (serves 2)
1 ripe nectarine, sliced
1 bag of baby leaf salad, washed
For the dressing
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
Squeeze of lemon
Salt & pepper
Although it’s perhaps tempting to add other ingredients to this salad, simple is best in my opinion – the flavours are already exciting enough!