Ingredients
- 300gm ripe nectarines and peaches approx. 2 of each
- 400gm ripe tomatoes, red, yellow
- 1 Tbsp balsamic vinegar
- 1 Tbsp apple cider vinegar
- Large handful of basil leaves
- 50g Feta cheese
- Pinch sea salt to taste
Dressing:
- 10gm whole coriander seeds
- 8-9 cloves garlic
- 30ml extra virgin olive oil
Vendors
Tags
StoneFruit
Vegetarian
Raw
Salad
Tomato
Peach, Nectarine and Tomato Salad with Coriander Garlic Dressing
Method
Make dressing:
- 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.
Comments
This week’s chef: Elizabeth Marshall
