Nectarine, almond and prosciutto salad

Nectarines are so wonderful that a Chinese emperor used to refer to them as the nectar of the gods. Good news is these peachy relatives are in seasonal abundance now so you have little excuse not to try this super salad. Cooked on the Cobb, it’s an outdoor eating experience to write home about.

Cooking nectarine's on the Cobb

Ingredients (for 4 people):

4 nectarines
4 big handfuls of fresh greens from your garden (rocket and watercress work well)
1/2 cup almonds, toasted
1 avocado
1 packet prosciutto, parma ham or black forest ham
Balsamic vinegar and olive oil –  we used Rio Largo)

Nectarines in season


1. Although they taste great fresh, griddling or lightly frying your nectarines makes them even sweeter. We put ours on the Cobb for a few minutes on either side.

Cooking nectarines outdoor

2. It’s as simple as placing all the ingredients together in a bowl and topping with your griddled nectarines. Drizzle with balsamic and olive oil.

Look at that! What an easy peach Cobb-ler.

Nectarine, almond and prosciutto salad

Interestingly, this salad contains both nectarines and almonds but have you heard that you can’t plant these two trees side by side? Apparently, the nectarine/peach and the almond are sibling species and can therefore easily cross-pollinate resulting in some very bitter tasting almonds. At least they still taste great together in salads, hey?