Serves: 4 as a side or 2 as light supper
Ingredients:
3 tbsp olive oil
2 tbsp runny honey
6 nectarines, stoned and halved
2 red onions, cut into wedges
80g pea shoots or lamb’s lettuce
150g feta, cubed or crumbled
A few mint sprigs, leaves only, roughly torn
30g almonds, roughly chopped Vinaigrette
1 tbsp red wine vinegar 2 tsp runny honey
3 tbsp olive oil
Salt and black pepper
Method:
- Preheat the oven to 200°C/Fan 180°C.
- Mix the olive oil and honey in a roasting tin, add the nectarines and red onions, then toss to coat. Roast in the oven for about 20 minutes until tender, then leave to cool to room temperature. Mix the vinaigrette ingredients in a jug and season with salt and pepper.
- Scatter the pea shoots or lamb’s lettuce over a serving dish and arrange the red onions and nectarines on top. Pour over any roasting juices. Add the feta, scatter over the mint and almonds, then dress with the vinaigrette at the table.
This recipe is an extract from Simple Suppers by Rick Stein, courtesy of Penguin Books Australia. AU RRP $59.99 / NZ RRP $65.00.
