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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!