Why save nectarines for dessert? The versatile fruit also makes a sweet and fresh addition to a summer salad, particularly when paired with fragrant, seasonal herbs, such as mint and tarragon, salty pancetta and a hint of chilli.
You can easily omit the pancetta if you're hosting for vegetarians, or tone down the heat by using a little less chilli if you're cooking for a family.
Either prep the ingredients on one of the best grills, or use a griddle pan, which you may find quicker and easier and will still leave those lovely char lines.
Ingredients
- 7 oz pancetta
- 6 ripe nectarines
- 1 cucumber
- Zest and juice of 1 lemon
- 1 red chilli, finely sliced
- 7 oz green beans
- 1 shallot, peeled and finely chopped
- 1 tbsp Dijon mustard
- 1 tsp honey
- Small bunch tarragon, chopped
- 1.7 fl rosé wine
- 1.7 fl olive oil
- ½ medium bunch mint leaves
The Homes & Gardens method
- Preheat the oven to 390°F/Gas 6. Line a baking tray with greaseproof paper and lay the pancetta on it. Bake for 15 minutes until crisp.
- Heat a large griddle pan (we like Sensarte's griddle pan and it's a top seller at Amazon) over a high heat. Halve, stone and quarter the nectarines. Char on the griddle for a couple of minutes on each side, then transfer to a large platter.
- Cut the cucumber in half lengthways and scrape out the seeds with a teaspoon. Cut into 0.8 inches half moons. Char on each side on the griddle, then transfer to a bowl. Grate in the lemon zest, then stir through the chilli and season.
- Griddle the green beans for four minutes, turning occasionally.
- Mix together the shallot, lemon juice, mustard, honey and tarragon. Stir in the rosé wine, then slowly whisk in the olive oil. Season the dressing to taste.
- Scatter the charred vegetables over the nectarines on the platter. Crumble over the pancetta, then spoon over the dressing. Scatter with the mint leaves and serve.
Love to grill veggies for your summer salads? Our griddled zucchini and runner bean salad with tahini sauce is a must-try, too.
