This quick and impressive entree by chef Elton Inglis is is a must have next time your are entertaining. 


  • Sliced Italian Parma Ham

  • Fresh nectarine

  • 1 ball of Buffalo Mozzarella

  • Balsamic glaze

  • Olive oil

  • Mixed leaves

  • Salt & pepper, to season


  • 1.

    Tear the balls of mozzarella into 3-4 pieces.

  • 2.

    Slice the nectarine into 3-4 chunks.

  • 3.

    Arrange the nectarine and Mozarella on a plate, keeping it quite rustic-looking.

  • 4.

    It’s important to season the Mozzarella with salt and pepper to maximise its flavour.

  • 5.

    Sprinkle salad leaves across the plate.

  • 6.

    Drizzle balsamic and olive oil over the salad.


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