RS12605 04 A chorizo nectarine aerial

Chorizo and Nectarine Salad

Prep: 15 minutes Cook: 5 minutes
4 people

Ingredients

For the salad:

  • 4 nectarines
  • 160g watercress
  • 50g pine nuts
  • 170g sliced chorizo
  • 1 lemon

For the dressing:

  • 50ml pomegranate molasses
  • 50ml balsamic vinegar
  • 100ml extra virgin olive oil
  • Sea salt and cracked black pepper to taste

Method

Place a griddle pan on a high heat.

Remove the stone from the nectarines and cut into segments.

Lightly oil the segments before placing into the hot pan and charring on both sides.

For the dressing add the molasses and balsamic to a bowl, slowly add the olive oil while continuously whisking until fully incorporated then season to taste with salt and pepper

To serve, divide the watercress between four plates before topping with the charred nectarines and slices of chorizo.

Generously drizzle over the dressing before finishing with the pine nuts and the zest of the lemon.