Lime-dressed nectarine, feta and chive salad

Name: Nectarine and feta salad
Yield: Serves 6
Ingredients: 4 1/2tbsp lime juice; 1 small Thai chilli, seeded and finely sliced; 3tbsp extra-virgin olive oil; 150g mixed salad leaves, such as rocket, mustard greens, mizuna and curly endive, separated; Bunch of watercress, trimmed and washed; Bunch of chives, roughly snipped; Handful of mint leaves, roughly torn; Handful of Thai basil leaves, roughly torn; Handful of nasturtium leaves (optional); 6 ripe nectarines or peaches, or a mixture of both; 200g barrel-cured feta, crumbled

Refreshing notes of lime and chilli will make any late-summer salad taste good, but if you add a fragrant mix of herbs, it can taste sublime. I have used mint and chives, and Thai basil to add an exotic note, but you can vary this according to availability and try adding edible flowers.

27 July 2022

Nassima Rothacker

Wine recommendation:
This salad would be enhanced by the ripe apricot and peach flavours and fleshy texture of the Viognier 2016, Les Vignes d’à Côté, from Yves Cuilleron (£21.99; agwines.com).

Ingredients

Serves 6

Ingredients

4 1/2tbsp lime juice

1 small Thai chilli, seeded and finely sliced

3tbsp extra-virgin olive oil

150g mixed salad leaves, such as rocket, mustard greens, mizuna and curly endive, separated

Bunch of watercress, trimmed and washed

Bunch of chives, roughly snipped

Handful of mint leaves, roughly torn

Handful of Thai basil leaves, roughly torn

Handful of nasturtium leaves (optional)

6 ripe nectarines or peaches, or a mixture of both

200g barrel-cured feta, crumbled

Method
Step 1
Place the lime juice, chilli and oil in a small bowl. Season lightly and set aside.
Step 2
Wash the salad leaves, watercress and herbs. Gently dry them in a salad spinner or with kitchen paper. Place in a large mixing bowl, cover with damp kitchen paper and chill until needed.
Step 3
When you are ready to serve, quarter and stone the nectarines. Finely slice each quarter lengthways and add to the salad leaves with the crumbled feta. Whisk the lime dressing, pour over the salad and mix well. Divide between six plates, arrange each in an airy pile and serve immediately. Alternatively, the salad can be served in one bowl so people can help themselves.

TopicsAsian fusion recipes by Sybil Kapoor Refreshing summer salads Recipes by Sybil Kapoor Lunch ideas for every day of the week Recipes using citrus fruit Salad recipes 24 recipes using feta Stone fruit recipes Recipes

Ingredients

Ingredients

Method

Step 1

Step 2

Step 3