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!
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.
Stylist: Lisa Clark |