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Goats’ cheese, nectarine and prosciutto salad


Serves: 4
timePrep time: 20 mins
timeTotal time:
Goats’ cheese, nectarine and prosciutto salad
Recipe photograph by Andrew Burton

Goats’ cheese, nectarine and prosciutto salad

Sweet summer stone fruit like nectarines, peaches and apricots work really well in salads, especially with salty ingredients like prosciutto. This is a meal in itself, or perfect as a side dish

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
447Kcal
Fat
33gr
Saturates
14gr
Carbs
14gr
Sugars
14gr
Fibre
3gr
Protein
22gr
Salt
2.1gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

For the marinated cheese
  • 300ml olive oil
  • 4 pared strips of lemon zest
  • 6 sprigs lemon thyme (or regular)
  • 1 garlic clove, sliced
  • 1 fresh bay leaf
  • 2 x 125g logs Abergavenny soft goats’ cheese
For the salad
  • 4 ripe nectarines, halved and destoned
  • 120g wild rocket
  • grated zest of 1, juice of 1⁄2 lemon
  • 1 garlic clove, crushed
  • 1 x 80g pack prosciutto di speck
  • 30g toasted hazelnuts, roughly chopped

Step by step

Get ahead
The marinated goats’ cheese will keep in the fridge for up to 2 weeks.
  1. Ideally, marinate the cheese a day ahead. First pour the oil into a saucepan, adding the lemon zest, thyme, garlic and bay leaf. Gently heat for 10-15 minutes, taking care not to brown the garlic. Take off the heat and leave to cool completely.
  2. Divide each cheese into 6 and roll into balls. Place in a bowl or jar and pour over the cooled oil with all the aromatics. Cover and leave to marinate for a minimum of 4 hours, ideally overnight.
  3. Brush the cut sides of the nectarines with a little of the marinating oil; griddle for 2-3 minutes on each side until charred. Set aside to cool.
  4. Put the rocket in a large mixing bowl. Whisk another tablespoon of the marinating oil with half of the grated zest, the lemon juice, garlic and some seasoning, then toss through the leaves.
  5. Put the leaves on a serving platter, then tear up the The prosciutto and ribbon it on top. Nestle in the nectarine halves and then add the marinated goats’ cheese balls. Scatter with the toasted hazelnuts and the remaining lemon zest to finish.
    Tip
    The marinating oil for the cheese can be used in dressings, or to brush on chicken or fish before grilling.

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