Salad season is officially here! Thanks to the recent warm weather, we’re turning our attention to lighter, fresher meals that are a breeze to put together, but pack in plenty of nutrients and flavour.
This salad pairs salty feta with juicy sweet nectarines, and adds in layers of flavour and texture with herbs, toasted seeds and a great dressing. Perfect as a quick meal in its own right, but also makes a wonderful accompaniment to a BBQ or meat-based meal.
| Salad – serves 2 |
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| Approx 100g mild mixed salad leaves – lambs lettuce, pea shoots and soft lettuce varieties make great choices |
| 40g feta cheese, cut into cubes |
| 2 ripe nectarines, cut into slices |
| Large handful pumpkin seeds, lightly toasted in a dry pan |
| Handful fresh mint leaves washed and roughly chopped |
| Dressing |
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| 100ml extra virgin olive oil |
| 25ml cider or balsamic vinegar |
| 1 tsp honey |
| 1 tsp wholegrain or Dijon mustard |
| Pinch sea salt |
| 2 tsp cider vinegar |
| 2 tsp tahini |
| 1/4 avocado |
| 1/2 teaspoon honey |
| Good grind of sea salt |
Place the salad leaves in a large bowl, and on the top, arrange the nectarine slices and feta cubes. Sprinkle over the herbs and seeds.
Blend all the ingredients of your dressing together, ideally using a stick blender, but any blender will do.
Finally, drizzle the dressing over the salad and enjoy.
