Ingredients

4 Nectarines, halved and stones removed
4 Apricots, halved and stones removed
Handful fresh mint
Juice of 1 lemon
¼ cup pumpkin seeds
8 slices prosciutto
3 handfuls of salad greens (we used baby spinach and rocket)
Olive Oil

Method

Grill fruit cut side down on the BBQ or a griddle pan for 5 minutes or until they have softened and have charred lines

On a serving platter place salad greens, then prosciutto slices (we bunched these up), grilled fruit and top with pumpkin seeds and mint leaves

Squeeze over lemon

Refrigerate until ready to serve