Nectarine and herbed goat’s cheese salad
Simple summer salad
Serves
4
Prep Time
15 mins
Cook Time
10 mins
This recipe is perfect when served as a side to a beef or lamb dish, or as a standalone course on small plates as part of a tapas-style barbeque.
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ShareIngredients
6 nectarines
halved and stoned2 handfuls salad greens
4 large mild red chillies
deseeded and thinly sliced1 handful fresh herbs
suggest a mix of basil, flat-leaf parsley, mint, corianderjuice and grated zest of 1 lemon
100g creamy feta cheese
olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
ground black pepper
Method
Combine dressing ingredients in a jug along with half of the lemon juice, refrigerate.
Chop the herbs roughly and place in a bowl with lemon zest and olive oil, cut feta into 10 even pieces and dampen hands to roll into even balls.
Add to the herb mix, coating each ball and set aside to let marinate.
Brush the nectarine halves with a little oil.
Place on a BBQ, hot plate or griddle pan cut side down for a few minutes or until striped and slightly caramelised.
Arrange the salad greens on a platter and top with feta, nectarines and chilli slices.
Add any left over herb mix to the salad dressing and serve the dressing in a jug with the salad.
Serve alongside your favourite beef or lamb.
Nutrition Information per Serving (234g)
This dish provides a source of Vitamin C helping to absorb iron from the leafy greens
