Method

• Dressing: 10gm whole coriander seeds 8-9 cloves garlic 30ml extra virgin olive oil (Dunford Grove) Pinch sea salt to taste Grind the coriander and garlic in mortar and set aside, heat in a pan the olive oil then add the coriander and garlic on low heat
• Set aside
• Salad: Halve the nectarines and peaches and slice into large pieces put into a bowl, pour over the balsamic & apple cider vinegar and mix thoroughly
• Cut the tomatoes into suitable size pieces and add them along with the basil leaves to the salad
• Season with sea salt if desired, mix and serve into bowls, then top with dressing and crumbled feta