Grilled Nectarine Caprese Salad with Butter Beans & Courgette

Serving size

1 person 2 people 4 people

Ingredients

125g mozzarella (Milk)
40g mixed salad leaves
10g pistachios (Nuts)
1 handful of fresh basil
110g baby tomatoes
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
1 shallot
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
25g honey
1 tbsp red wine vinegar

(red wine vinegar (100%))
1 nectarine
1 courgette

Allergens

Contains: Milk, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	515Kcal
	410kJ	2153kJ
Fat	5.4g	28g
of which saturates	1.9g	10g
Carbohydrates	7g	39g
of which sugars	4.6g	24g
Protein	4.6g	24g
Salt	0.19g	0.99g
Fibre	2.2g	12g

Ingredients

10g pistachios (use half) (Nuts)
1 tbsp red wine vinegar (use half)

(red wine vinegar (100%))
1 shallot (use half)
110g baby tomatoes (use half)
40g mixed salad leaves (use half)
25g honey (use half)
1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 handful of fresh basil (use half)
125g mozzarella (use half) (Milk)
1 nectarine (use half)
230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
1 courgette (use half)

Allergens

Contains: Milk, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	504Kcal
	402kJ	2107kJ
Fat	5.2g	27g
of which saturates	1.9g	9.9g
Carbohydrates	7g	39g
of which sugars	4.6g	24g
Protein	4.6g	24g
Salt	0.19g	0.99g
Fibre	2.2g	12g

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1/3 daily fibre 4 of 5 a day New

Grilled Nectarine Caprese Salad with Butter Beans & Courgette

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Dairy

Our twist on the Italian classic Caprese salad stars creamy mozzarella cheese and sweet nectarines, grilled until lightly charred. Toss with fibre-rich butter beans, sweet courgette and juicy tomatoes. A fiery honey chilli dressing ties everything together. Finish with a sprinkle of pistachios, for the perfect crunch.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the grill to high (240C)
Line a baking tray with silver foil
Pull out a large bowl, a small bowl & a sieve

Grill the courgette

Slice the courgette into 1cm thick discs. De-stone and slice the nectarine into 2cm wedges
Add the courgette to the lined baking tray and toss to 1 tsp oil, a pinch of salt and pepper. Arrange the courgette rounds flat on the tray, then grill for 6 mins

Mix the dressing & prep

Meanwhile, in the small bowl combine the vinegar, honey, chilli paste, 1 tbsp olive oil, a pinch of salt and pepper
Thinly slice the shallot and add half to the dressing. Mix well, then set aside
Drain and rinse the butter beans. Quarter the tomatoes

Add the nectarine

After 6 mins, turn the courgette, then add the nectarine wedges to the tray. Toss with 1/2 tsp oil and season with salt and pepper. Grill for another 6 mins, until softened and charred
Pick the basil leaves and roughly chop. Roughly chop the pistachios

Toss the salad

When everything's ready, to the large bowl, add the salad leaves, butter beans, tomatoes, remaining shallot, a third of the chopped basil and a third of the dressing
Toss to combine and coat in the dressing. Season to taste

Assemble & serve

Share the salad between plates. Top with the grilled courgette and nectarine. Drain and tear over the mozzarella
Drizzle over the remaining dressing. Scatter with the pistachios and remaining basil