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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.