Firstly quarter, and de-stone the nectarines, then heat up a griddle pan till very hot. When the griddle is hot enough sear the nectarines, this is to get good charred lines on them. Then trim the ends off the endive and break off the individual leaves, wash, drain and set aside. Take out the feta and crumble into large chunks and set aside. Then make the dressing by chopping the basil and mixing with the olive oil and lemon and season (lots of black pepper). Then you can make the salad by carefully arranging the different components, first the rocket and endive, then the Parma ham, nectarines and feta. Finish it off by drizzling over the dressing.