Nectarine salad


"This salad is best made just before serving," Hafner suggests.

You'll need

Juice of 1-2 limes, to taste 2 tbsp light muscovado sugar 60 ml (ΒΌ cup) extra-virgin olive oil 5 firm but ripe white or yellow nectarines, cut into thick wedges 1/3 cup (firmly packed) mint, finely chopped

Method

  • 01
  • Combine lime juice, muscovado and olive oil in a bowl, season to taste, and adjust sweetness and acidity to balance. Stand for 5 minutes until sugar dissolves.
  • 02
  • Add nectarines and mint, combine and serve.

At A Glance

  • Serves 8 - 10 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

You might also like...

Summer barbecue recipes

recipes

Bar H: Rob Choy

Barbecue recipes

recipes

Pi Yi

Mango recipes

recipes

Canchanchara

Corn recipes

recipes

Scottish Eggnog

Classic Australian recipes

recipes

Dulce de leche milkshake

Prawn recipes

recipes

Sparkling cherry crush

Steak recipes

recipes

Spirulina Rush

No cook recipes

recipes

conversion tool