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.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!