Showcase nectarines at their best in the springtime with this stunning salad. With crunchy salted pecans, creamy bocconcini balls, dried cranberries, fresh leaves and a sweet balsamic dressing – it’s full of flavour!
Grilled Nectarine & Bocconcini Salad
Grilled Nectarine & Bocconcini Salad
with pecans, balsamic reduction & baby marrow ribbons
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Balsamic Reduction
- Bocconcini Balls
- Coconut Sugar
- Dried Cranberries
- Green Leaves
- Nectarine
- Nectarines
- Pecan Nuts
- Spinach
- Tamari
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
SALTED PECANS
Place the pecans in a pan or a griddle pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the heat, and pour in the tamari. Toss until fully coated. Remove from the pan and roughly chop.
CHARRED MARROW
Return the pan or the griddle pan to a high heat with a drizzle of oil. When hot, fry the baby marrow strips for 1-2 minutes per side until charred. Remove from the pan on completion.
COCONUT NECTARINES
Coat the nectarine wedges with some oil and the coconut sugar. Return the pan to a medium-high heat. When hot, fry the nectarines for 1-2 minutes per side until charred and caramelised.
SWEET REDUCTION
In a bowl, add 15ml olive oil, the balsamic reduction, a sweetener of choice and some seasoning. Whisk until fully combined.
CLASSY SALAD
In a salad bowl, place the rinsed spinach and the green leaves. Nestle the bocconcini halves, the caramelised nectarines and the baby marrow strips in amongst the leaves. Scatter over the salted pecans and dried cranberries. Drizzle over the sweet balsamic dressing. Oh so chic, Chef!
Pecan Nuts - 15g
Tamari - 7,5ml
Baby Marrow - 100g
Nectarine - 1
Coconut Sugar - 10ml
Balsamic Reduction - 15ml
Spinach - 20g
Green Leaves - 20g
Bocconcini Balls - 4
Dried Cranberries - 10g
SALTED PECANS
Place the pecans in a pan or a griddle pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the heat, and pour in the tamari. Toss until fully coated. Remove from the pan and roughly chop.
CHARRED MARROW
Return the pan or the griddle pan to a high heat with a drizzle of oil. When hot, fry the baby marrow strips for 1-2 minutes per side until charred. Remove from the pan on completion.
COCONUT NECTARINES
Coat the nectarine wedges with some oil and the coconut sugar. Return the pan to a medium-high heat. When hot, fry the nectarines for 1-2 minutes per side until charred and caramelised.
SWEET REDUCTION
In a bowl, add 20ml olive oil, the balsamic reduction, a sweetener of choice and some seasoning. Whisk until fully combined.
CLASSY SALAD
In a salad bowl, place the rinsed spinach and the green leaves. Nestle the bocconcini halves, the caramelised nectarines and the baby marrow strips in amongst the leaves. Scatter over the salted pecans and dried cranberries. Drizzle over the sweet balsamic dressing. Oh so chic, Chef!
Pecan Nuts - 30g
Tamari - 15ml
Baby Marrow - 200g
Nectarines - 2
Coconut Sugar - 20ml
Balsamic Reduction - 30ml
Spinach - 40g
Green Leaves - 40g
Bocconcini Balls - 8
Dried Cranberries - 20g
SALTED PECANS
Place the pecans in a pan or a griddle pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the heat, and pour in the tamari. Toss until fully coated. Remove from the pan and roughly chop.
CHARRED MARROW
Return the pan or the griddle pan to a high heat with a drizzle of oil. When hot, fry the baby marrow strips for 1-2 minutes per side until charred. You may need to do this in batches. Remove from the pan on completion.
COCONUT NECTARINES
Coat the nectarine wedges with some oil and the coconut sugar. Return the pan to a medium-high heat. When hot, fry the nectarines for 1-2 minutes per side until charred and caramelised.
SWEET REDUCTION
In a bowl, add 25ml olive oil, the balsamic reduction, a sweetener of choice and some seasoning. Whisk until fully combined.
CLASSY SALAD
In a salad bowl, place the rinsed spinach and the green leaves. Nestle the bocconcini halves, the caramelised nectarines and the baby marrow strips in amongst the leaves. Scatter over the salted pecans and dried cranberries. Drizzle over the sweet balsamic dressing. Oh so chic, Chef!
Pecan Nuts - 45g
Tamari - 22,5ml
Baby Marrow - 300g
Nectarines - 3
Coconut Sugar - 30ml
Balsamic Reduction - 45ml
Spinach - 60g
Green Leaves - 60g
Bocconcini Balls - 12
Dried Cranberries - 30g
SALTED PECANS
Place the pecans in a pan or a griddle pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the heat, and pour in the tamari. Toss until fully coated. Remove from the pan and roughly chop.
CHARRED MARROW
Return the pan or the griddle pan to a high heat with a drizzle of oil. When hot, fry the baby marrow strips for 1-2 minutes per side until charred. You may need to do this in batches. Remove from the pan on completion.
COCONUT NECTARINES
Coat the nectarine wedges with some oil and the coconut sugar. Return the pan to a medium-high heat. When hot, fry the nectarines for 1-2 minutes per side until charred and caramelised.
SWEET REDUCTION
In a bowl, add 30ml olive oil, the balsamic reduction, a sweetener of choice and some seasoning. Whisk until fully combined.
CLASSY SALAD
In a salad bowl, place the rinsed spinach and the green leaves. Nestle the bocconcini halves, the caramelised nectarines and the baby marrow strips in amongst the leaves. Scatter over the salted pecans and dried cranberries. Drizzle over the sweet balsamic dressing. Oh so chic, Chef!
Pecan Nuts - 60g
Tamari - 30ml
Baby Marrow - 400g
Nectarines - 4
Coconut Sugar - 40ml
Balsamic Reduction - 60ml
Spinach - 80g
Green Leaves - 80g
Bocconcini Balls - 16
Dried Cranberries - 40g
Woolies Products in this dish
