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Nectarine, fennel, chèvre and mint

Australian Gourmet Traveller fast recipe for nectarine, fennel, chèvre and mint.

By Lisa Featherby
  • Serves 4
  • 15 mins preparation plus marinating
Nectarine, fennel, chèvre and mint
Nectarine, fennel, chèvre and mint

This simple salad relies on the quality of the star ingredient, so look for ripe, juicy nectarines. It's a great accompaniment for grilled pork or prawns.


  • 2 yellow nectarines, sliced
  • 2 baby fennel bulbs, thinly shaved on a mandolin, fronds reserved
  • 65 gm chèvre, or soft goat’s cheese, crumbled
  • Large handful of torn rocket leaves
  • ¼ cup (firmly packed) mint, coarsely chopped
Lemon-mustard dressing
  • 60 ml (¼ cup) extra-virgin olive oil
  • Juice of 1 lemon
  • ½ tsp Dijon mustard


  • 1
    For lemon-mustard dressing, whisk ingredients to combine in a small bowl and season to taste.
  • 2
    Place nectarines in a bowl, pour dressing over and stand to marinate briefly (3-5 minutes). Add remaining ingredients, toss to combine, season to taste and serve.


Drink Suggestion: Off-dry riesling. Drink suggestion by Max Allen