What to do with all those nectarines? Here’s an idea - pickle them and add them to a tasty salad.
Serves44
Cook time5 mins5 minutes
Prep time10 mins10 minutes, + 10 mins chilling time
+ 10 mins chilling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
