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.

Credit: South African Fruit