Grilled Nectarine, Feta and Runner Bean Salad
By OcadoLife
Published on 05 January 2022
This salad is all about contrasts, both of flavours and textures. The salty cheese and the firm crunchiness of the beans contrasts with the burst of sweet gooeyness from the nectarines. Gently frying the fruit caramelises them, releasing the sugars and making them soft and chewy. Although the recipe is called Grilled Nectarine, Feta and Runner Bean Salad, we shouldn’t forget the green beans which add to the crunchiness, or the baby spinach and watercress, the latter of which adds a lovely pepperiness. Serves 6-8 as part of a buffet or 4-6 as a quick and easy dinner. Time and servings
25 minsTotal time
4Servings
20 minsPrep time
5 minsCooking time
Ingredients
- 360 g of runner beans, (can use Helda beans, cut into 5mm slices on the diagonal)
- 100 g of fine green beans
- 4 ripe nectarines, (destoned and each cut into 8 pieces)
- 50 g of watercress
- 50 g of baby spinach
- 150 g of feta, (crumbled)
- 1 lemon, (zest and juice, for the dressing)
- 1 tbsp of olive oil
- 3 tbsp of extra virgin olive oil, (for the dressing)
- 1 tsp of poppy seeds, (for the dressing)
- 2 tsp of runny honey, (for the dressing)
Method
Step 1
Bring a pan of lightly salted water to the boil and add both lots of beans. Cook for 2-3 mins until just tender, then drain and rinse under cold water. Leave in a colander.Step 2
Heat olive oil in a large frying pan on high. Lay in the nectarine slices and cook for 2 mins each side (try not to move them) until golden and slightly charred, but still firm.Step 3
Remove from the heat and allow to cool.Step 4
Place the watercress, baby spinach and beans into a mixing bowl.Step 5
Put the dressing ingredients in a small bowl or clean jar and mix together. Add 1tbsp of dressing to the salad and toss to coat before transferring to your serving plate.Step 6
Arrange the nectarines over the top and crumble over the feta.Step 7
Drizzle over a little more dressing and serve the rest on the side.