eCook Meal
Grilled Nectarine & Bocconcini Salad
with pecans, balsamic reduction & baby marrow ribbons
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R246.15
for 4 servings · R61.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Balsamic Reduction needs 60 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 24% of packR19.20
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Coconut Sugar needs 40 mlCoconut Sugar 300 g R83.99 · whole pack (size can't be divided)R83.99
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Tamari needs 30 mlAsian Tamari Soy Sauce 200 ml 200 ml at R61.99 · 15% of packR9.30
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Nectarines needs 4Flavourburst™ Plums Punnet 750 g R52.99 · whole pack (size can't be divided)R52.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Bocconcini Balls
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Grilled Nectarine & Bocconcini Salad?
The preparation time for Grilled Nectarine & Bocconcini Salad with pecans, balsamic reduction & baby marrow ribbons is between 20 and 35 minutes.
What is the total time required to make Grilled Nectarine & Bocconcini Salad with pecans, balsamic reduction & baby marrow ribbons?
The total time required to make Grilled Nectarine & Bocconcini Salad with pecans, balsamic reduction & baby marrow ribbons is between 30 and 45 minutes.
How many servings does Grilled Nectarine & Bocconcini Salad provide?
4 servings
What are the main ingredients in Grilled Nectarine & Bocconcini Salad?
Baby Marrow, Balsamic Reduction, Bocconcini Balls, Coconut Sugar, Dried Cranberries, Green Leaves, Nectarine, Pecan Nut, Spinach, Tamari
What is the nutritional information of Grilled Nectarine & Bocconcini Salad?
Calories: 373, Carbs: 52 grams, Fat: grams, Protein: 9.4 grams, Sugar: 35.3 grams, Salt: 497 grams
How do I prepare Grilled Nectarine & Bocconcini Salad?
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. SWEET REDUCTION: In a bowl, add 20ml olive oil, the balsamic reduction, a sweetener of choice and some seasoning. Whisk until fully combined. 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. 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! 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.
What should be prepared from my kitchen to make Grilled Nectarine & Bocconcini Salad?
Baby Marrow, Balsamic Reduction, Bocconcini Balls, Coconut Sugar, Dried Cranberries, Green Leaves, Nectarine, Pecan Nut, Spinach, Tamari
How many calories does Grilled Nectarine & Bocconcini Salad have?
373 calories
How much fat content does Grilled Nectarine & Bocconcini Salad have?
grams