Pasta salad with nectarines

Name: Pasta salad with nectarines
Prep time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp honey; 125 g Mozzarellas di bufala (buffalo mozzarella); 1 bunch basil; 1 organic lemons; 400 g cherry tomatoes; 3 nectarines; 50 g rocket; 3 tbsp olive oil; 2 tbsp sherry vinegar; 300 g pasta; ¼ tsp coarse sea salt; pepper; salt; 1 tbsp lemon juice

main dish salad

Total: 45 min. | Active: 30 min.

vegetarian

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Whether it’s for a wholesome meal, a side dish for a barbecue or for a picnic, this speedy salad is one of our summer favourites. The nectarines give the salad a fresh and fruity flavour, and the combination of the sweet fruit, the tartness of the roasted lemons and the pleasant sharpness of the rocket go perfectly with each other.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Roasted lemons
1	organic lemon, cut into approx. 2 mm slices, pips removed
3 tbsp	olive oil
¼ tsp	coarse sea salt

Salad
300 g	pasta (e.g. orzo, risoni or bagos)
	salted water, boiling
3	nectarines, cut into wedges
400 g	cherry tomatoes, halved
1 bunch	basil, coarsely chopped

Dressing
2 tbsp	sherry vinegar
1 tbsp	lemon juice
4 tbsp	olive oil
2 tsp	liquid honey or pomegranate molasses *
	salt and pepper to taste

Garnish
125 g	Mozzarella di bufala (buffalo mozzarella), torn into pieces
50 g	rocket

How it's done

Roasted lemons

Place the lemons on a baking tray lined with baking paper, drizzle over the oil and add the salt.

To bake/roast

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove, leave to cool then chop coarsely.

Salad

Cook the pasta in boiling salted water until al dente, rinse in cold water, drain, cool. Mix the nectarines, tomatoes and basil with the pasta and the lemons in a large bowl.

Dressing

Combine the vinegar, lemon juice, oil and honey, season. Mix 2/3 of the dressing in with the salad.

Garnish

Sprinkle the mozzarella and rocket over the salad, and drizzle over the remaining dressing.

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