Nectarine, fig and prosciutto salad with pine nuts

Serves: 4
Preparation: 10 mins
Difficulty: Easy


3 cups rocket leaves
4 ripe nectarines, sliced
4 ripe figs, quartered
100g medium-sized bocconcini, roughly torn
8 thin slices prosciutto
2 tbsp pine nuts
Freshly ground black pepper

1/4 cup extra virgin olive oil
1 tsp lemon juice
1/2 tsp caster sugar
1/2 tsp sea salt flakes
1/2 tsp balsamic vinegar


  1. Arrange rocket leaves on a platter, and top with sliced nectarine, fig, torn bocconcini and prosciutto slices.
  2. In a non stick frying pan, gently toast the pine nuts for a few minutes until golden. Remove from heat.
  3. Whisk together all the dressing ingredients until well combined. Drizzle over salad and sprinkle the toasted pine nuts over the top.  Season with cracked black pepper.