
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.