2017-08-21
Nectarine and Herbed Goat’s Cheese Salad
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Nectarine and Herbed Goat’s Cheese Salad

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<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 as a side dish Serves 4 as a side dish
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Ingredients

Ingredients

  • 6 nectarines, halved and stoned
  • 2 handfuls salad greens
  • 4 large mild red chillies, deseeded and thinly sliced
  • 1 handful of fresh herbs; basil, flat-leaf parsley, mint and coriander (use what you have on hand or a mix of all)
  • Finely grated zest of 1 lemon
  • 100g creamy goat’s feta
  • Olive oil

Balsamic Dressing

  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon honey
  • Juice of half a lemon
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper

 

Method

Method

Combine dressing ingredients in a jug and refrigerate. Chop the herbs roughly and place in a bowl with lemon zest and olive oil, cut feta into 10 even pieces and dampen hands to roll into even balls. Add to the herb mix, coating each ball and set aside to let marinate. Brush the nectarine halves with a little oil. Place on a BBQ, hot plate or griddle pan cut side down for a few minutes or until striped and slightly caramelised. Arrange the salad greens on a platter and top with feta, nectarines and chilli slices. Add any left over herb mix to the salad dressing and serve the dressing in a jug with the salad. Serve alongside your favourite beef or lamb.


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  • Goes Great With
  • Nutrition

Nutrition Information Per Serving

Serving size: 234g
Energy kJ (kcal) 977 (233)
Protein (g) 5.1
Fat (g) 16.1
Saturated (g)
4
Carbohydrate (g) 15.6
Sugars (g)
15.4
Sodium (mg) 206
Dietary FIbre (g) 3.7
Zinc (mg) 6.9
Vitamin C (mg) 45
Vitamin A (ug) 295
Vitamin E (mg) 3.5

This dish provides a source of Vitamin C helping to absorb iron from the leafy greens

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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