Roasted nectarine salad with feta and mint

Name: Roasted nectarine salad with feta and mint
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Mediterranean
Ingredients: 3 tbsp olive oil; 2 tbsp runny honey; 3 nectarines, stoned and halved; 2 red onions, cut into wedges; 80g pea shoots or lamb’s lettuce; 150g feta, cubed or crumbled; A few mint sprigs, leaves only, roughly torn; 30g almonds, roughly chopped; Handful of walnuts; 1 tbsp cider vinegar; 2 tsp runny honey; 3 tbsp olive oil; Salt and black pepper

4 steps

Prep:10minCook:30min

Rick says: “Salty cheese, fruit and mint with a bit of honey in there too is the sort of salad that makes me long to be back in Sydney”. I say: “this is a very simple but classy meal to serve on a summer’s evening - especially for vegetarians”

Updated at: Thu, 25 Jul 2024 18:34:17 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories893.6 kcal (45%)

Total Fat65.6 g (94%)

Carbs60.3 g (23%)

Sugars41.7 g (46%)

Protein22.7 g (45%)

Sodium1247.1 mg (62%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 Tbspolive oil

2 Tbsprunny honey

80gpea shoots

150gfeta

leaves only, roughly torn

30galmonds

roughly chopped

walnuts

1 Tbspcider vinegar

2 tsprunny honey

3 Tbspolive oil

salt

black pepper

Instructions

Step 1

Preheat the oven to 200°C/Fan 180°C. Mix the olive oil and honey in a roasting dish, add the nectarines and red onions, and toss to coat. Roast in the oven for about 20 minutes until tender, then leave to cool to room temperature (about 10 minutes)

Step 2

Meanwhile, put walnuts into a roasting dish and toast in the same oven for 5 minutes

Step 3

Mix the vinaigrette ingredients in a jug - olive oil, honey, cider vinegar - and season with salt and pepper.

Step 4

Scatter the pea shoots or lamb’s lettuce onto a serving dish and add the toasted walnuts, mint and almonds. Arrange the red onions and nectarines on top. Pour over (any) roasting juices. Add the feta, then dress with the vinaigrette at the table

View on Rick Stein’s Simple Suppers

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