Pickled nectarine, fennel and goat’s cheese salad

What to do with all those nectarines? Here’s an idea - pickle them and add them to a tasty salad.

4

10m

Note: + 10 mins chilling time

5m

Ingredients

  • 1/3 cup (80ml) apple cider vinegar
  • 3 strips orange rind
  • 4 tarragon sprigs or 1 tsp dried tarragon
  • 2 tbs white sugar
  • 1 large firm white nectarine, stoned
  • 1 large firm yellow nectarine, stoned
  • 1 large fennel, thinly sliced, fronds reserved
  • 1 cup mint leaves
  • 1 cup (120g) pitted green olives, halved
  • 1/4 cup (40g) almonds, toasted, coarsely chopped
  • 150g goat’s cheese, crumbled
  • 2 tbs olive oil

Method

STEP 1

Combine the vinegar, orange rind, tarragon and sugar in a small saucepan. Bring to the boil over high heat. Cook for 2 mins or until the mixture reduces slightly. Transfer to a heatproof bowl.

STEP 2

Use a mandolin or a large sharp knife to cut each nectarine into 2mm-thick slices. Add to the vinegar mixture. Season. Gently toss to combine. Place in the fridge for 10 mins to develop the flavours. Drain the nectarine, reserving the pickling liquid.

STEP 3

Combine the fennel, mint and olive in a large bowl. Arrange on a serving platter. Top with the nectarine. Sprinkle with almond, goat’s cheese and reserved fennel fronds. Drizzle with olive oil and the reserved pickling liquid.

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.