Crack's 90! Sun's out which means its ok to eat stone fruit Yay!!!!!
Just in case I'm a tad premature with the above statement it doesn't matter because you can use cricket ball hard nectarines in this salad, it gets roasted and will tenderize in the oven.
Also if you're not sure how to toast the walnuts and pine nuts just place a pan on a medium heat and toast till your kitchen is filled with a warm toasty and nutty fragrance, but keep at eye on them as nuts are extremely flammable.
4 Nectarines
100g cherry tomatoes
2 tablespoons extra virgin olive oil
Sea salt and cracked pepper to season
200g buffalo mozarella ball at room temperature
50g halved walnuts toasted
70g rocket
PESTO:
1 small bunch basil
20g pine nuts toasted
50g grated parmesan
1 clove garlic
1 small red chilli
100ml extra virgin olive oil
Pinch sea salt
METHOD:
Put the oven on 200 oC to pre-heat and line a baking tray with parchment paper. Cut the nectarines in half and remove the stone then slice the halves into quarters and lay the nectarines down one half of the baking tray. On the other side of the baking tray lay out the tomatoes and sprinkle both the nectarines and tomatoes with salt and pepper then drizzle with olive oil and place in oven for 20 minutes.
Place the basil leaves, pine nuts, parmesan, garlic, chilli and salt into a food processor and blend together for 1 minute then pour in the olive oil and blend for another minute.
Wash the rocket and put through a salad spinner or gently pat dry in a tea towel or paper towel, now its time to construct the salad. Lay half the rocket leave's over a large platter followed by half the nectarine pieces and tomatoes, tear the mozzarella in half and gently pull apart one half into smaller bits and lay over the salad.
Crush and sprinkle half the walnuts over salad then drizzle some of the pesto over all the ingredients and repeat the layer again then serve as soon as possible.
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