BBQ Grilled Nectara™ Nectarines with Buffalo Mozzarella, Basil Pesto and Rocket


  • For the salad
  • 6 Nectara™ nectarines. Tip: Tangy Punch pairs perfect with cheeses and Sweet Silk pairs perfect with rocket salad
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 120 grams rocket
  • 125 grams x3 balls of buffalo mozzarella
  • For the pesto
  • 2 cups fresh basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  • Slice the nectarines in half, remove the stones and carefully salt and drizzle with oil. Then place on a hot BBQ. Grill until nicely charred, and when the texture has slightly softened.
  • Make the pesto by adding all ingredients in a food processor and pulse until it is a smooth consistency.
  • Make the dressing by whisking together the olive oil, pomegranate molasses and some salt. Place the rocket in a bowl and just before serving, lightly pour some dressing over the leaves.
  • To serve, place a bed of rocket on each plate and sit 2 grilled nectarine halves on top. Break up the mozzarella and place around the leaves. Dollop some pesto and drizzle some pomegranate molasses.
  • Enjoy!


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Prep Time

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Cooking Time

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