There’s finally lots of variety of summer stone fruit at our markets – nectarines, several varieties of peaches, apricots and plums. In the summer I like using nectarines and peaches in salads particularly when I’ve grilled them on the barbecue.
Last weekend I decided on a salad with grilled nectarines but I’m sure it would work just as well with peaches especially the white ones. Grilling the fruit makes it caramelise and the sweetness comes out. We had this as a light lunch as is. It’d be good with grilled chicken or add some prosciutto or crispy pieces of bacon.
Ingredients (for 2 as a light meal or 4 as part of a meal)
3-4 nectarines (depending on size), stone removed and each cut into 8 wedges
Rocket, as much or as little as you like
4-5 bocconcini, cut into quarters
1 small bulb fennel, finely sliced using a mandolin
A few snowpeas or beans, blanched, refreshed and dried
Handful of pinenuts, toasted
A few basil leaves, roughly torn or chopped
Dressing – whisk together:
4 tbsps olive oil
1 tbsp white wine vinegar
Juice of 1 small lemon
2 tsp white balsamic vinegar
1 tsp orange blossom water
1 tsp honey
1-2 tsp fresh thyme leaves
1 clove garlic, crushed
Salt & pepper
Heat the barbecue or grill pan on the stove till hot. Grill the pieces of nectarine until nicely coloured and starting to soften a little.
Assemble all the salad ingredients in a bowl or on a platter. Drizzle with the dressing and serve immediately.