Grilled Nectarine and Lentil Salad with Parma Ham

My favorite salad combination is some kind of meat or cheese with fruit. I love the sweet/salty combination and if you add a tangy salad dressing to go with it, it is a complete meal for me!

Grilled Nectarine Salad main.jpg


  • 2 X 400g tins brown lentils, drained and rinsed

  • 6 nectarines, quartered

  • 70g Parma ham

  • 30g parsley, chopped

  • 150g feta, crumbled

  • 50g pomegranate pips

  • Basil leaves to garnish


  • 45ml olive oil

  • 15ml white balsamic vinegar

  • Zest of 1 lime

  • Maldon Salt and Black Pepper

  • Sugar, to taste


  • Quarter the nectarines and drizzle with olive oil.

  • Heat a griddle pan to smoking point and grill the nectarines till soft and golden.

  • Mix all the salad ingredients together in a bowl.

  • Whisk together the olive oil, vinegar and lime zest. Season well with salt and pepper and add sugar to taste.

  • Pour the dressing over the salad and toss together.

  • Place in the fridge to allow the flavours to infuse for at least 2 hours.

  • Serve cold.

Stylist: Lisa Clark |