South African Nectarine, Griddled Bean and Crunchy Seed Salad

 

Serves: 2-4

 

Ingredients

  • 2 South African nectarines

  • 400g fine green beans, trimmed

  • 2 tbsp olive oil

  • Sea salt

  • 1tbsp whole coriander seeds

  • 1tbsp caraway seeds

  • 4tbsp pomegranate seeds (optional)

For the dressing:

  • 2 tbsp olive oil

  • 1 tbsp sherry vinegar

  • Juice ½ lemon

  • 1 tbsp honey

  • Pinch of salt

Method

  1. Cut each South African nectarine into 8-10 slices.

  2. Toss the green beans in a bowl with 2tbsp of olive oil and pinch of sea salt.

  3. Heat a griddle pan to high and cook the beans for 5 minutes, turning often. Allow to cool.

  4. Heat 1tbsp of olive oil in a small frying pan. Add the seeds and cook for 1-2 minutes until golden and slightly fragrant. Drain on kitchen paper.

  5. Combine the dressing ingredients in a bowl. Add the beans, nectarines and seeds and toss together. Serve, sprinkled with pomegranate seeds.

Sophie EarleyComment