Packed with fresh, seasonal flavours, this eye-catching salad makes a delicious side dish at summer BBQs.
Serves 2-3 as a side
- 120g RR. Spink & Sons Hot Smoked Trout
- 2 or 3 large medium-ripe nectarines, sliced
- 100g Ricotta
- 1 bag of mixed salad leaves
- 3 tbsp runny honey
- a few sprigs fresh thyme
- olive oil
- 1red wine vinegar
- 1 shallot, peeled and finely diced
- salt & black pepper to season
Place the sliced nectarines in a mixing bowl. Add 2 tbsp olive oil, the honey, a few thyme leaves and a twist of black pepper. Combine the fruit carefully to coat.
Arrange the fruit on a non-stick baking tray and grill for 10 minutes on high, turning frequently to avoid burning, but achieving a nice caramelisation on the fruit. Allow to cool.
For the dressing, combine the shallot, red wine vinegar, 1 tbsp honey and 4 tbsp of olive oil in a small cup or jar. Add salt & pepper to taste.
To assemble the salad, arrange a selection of mixed leaves on a plate, top with the fruit and crumbled ricotta. To finish, flake over the hot-smoked trout and drizzle the dressing over the top.