Carb free cooking: Prosciutto, nectarine and zucchini salad

Using a vegetable peeler or mandolin, shave the zucchini into thin strips and place in a salad bowl or platter. Cut the nectarines into quarters and add them to the zucchini shavings along with the parsley and prosciutto.

prosciuttoTo make the dressing, combine the olive oil, lemon zest and juice, mint and chilli and season with the NoMU Sea Salt and Rainbow Pepper. Pour the dressing over the salad, toss to coat the ingredients and serve.

Serves 4

Tip: For extra heat, add the seeds of the chilli to the dressing.

Wine suggestions

I confess to loving the label almost as much as the contents so here’s to a little Sophie Te’blanche Sauvignon Blanc 2011. It’s from an Elgin estate called Iona Vineyards, we’re told the name is actually farm worker slang for Sauvignon Blanc.

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