Ingredients (Serves 4)
For the dressing
Heat a dry char-grill pan until hot then add the slices of prosciutto a few at a time. Cook for 1-2 minutes on each side until crisp and golden, then remove from the pan and leave on kitchen paper to cool down and crisp up.
Brush the slices of halloumi with a little olive oil, add to the pan and cook for 1-2 minutes on each side until charred. Remove from the pan and set aside. Mix the dressing ingredients.
Place the rocket, mint, pomegranate seeds and nectarines in a large bowl, pour over the dressing and toss lightly to coat and combine.
Pile the salad onto serving plates and crunch the prosciutto over the top. Check the seasoning and serve.