Nectarines and peaches are delicious in savoury dishes and cooking releases their sugars, making them a perfect match with salty feta and crisp green beans.
Serves: 6
INGREDIENTS
1 small red onion, thinly sliced
1 tablespoon white wine vinegar
olive oil for cooking
400 grams slim green beans, stalk end trimmed
sea salt and ground pepper
knob of butter
1 tablespoon honey
6 firm but ripe nectarines, flesh cut off around the stone
150 grams firm feta
METHOD
Combine the onion and vinegar with a good pinch of salt in a bowl. Let sit until ready to assemble the salad, stirring occasionally.
Heat a little olive in a large frying pan and when hot, cook the beans in batches until lightly blistered. Transfer to a plate and season with salt and pepper. Set aside.
Wipe out the pan and add a little more oil, a knob of butter and the honey. Add the nectarines and cook on both sides for 2 minutes, or until lightly golden and tender but not collapsing. Set aside to cool.
To serve: Layer up the beans, nectarines and drained red onions and season with salt and pepper. Crumble over the feta.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.