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.
Grilled Nectarine Caprese Salad with Butter Beans, Courgette & Pistachio
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.
1/3 daily fibre
4 of 5 a day
New
Serving size
Ingredients
- 250g mozzarella (Milk)
- 80g mixed salad leaves
- 10g pistachios (Nuts)
- 1 handful of fresh basil
- 200g baby tomatoes
- 460g 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)
- 50g honey
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 2 nectarine
- 2 courgette
Nutritional Information
Calories: 482
Protein: 23g
Carbs: 37g
Fat: 26g
Grilled Nectarine Caprese Salad with Butter Beans, Courgette & Pistachio
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
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 courgettes into 1cm thick discs. De-stone and slice the nectarines into 2cm wedges
- Add the courgette to the lined baking tray and toss to 2 tsp oil and 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, 2 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 to the tray. Toss with 1/2 tsp oil and season with salt and pepper. Grill for another 6 mins, until soft 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, one-third of the chopped basil and half the dressing
- Toss to combine and coat in the dressing. Season to taste
Assemble & plate up
- 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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.