This Nectarine & Fetta Salad is a great way to enjoy nectarines when they're in season.
- 4 large ripe nectarines
- 2 cups rocket or baby spinach
- 1⁄2 cup fresh mint
- 40g pine nuts or pistachios, toasted
- 1⁄2 cup Phillippa’s Honey Mustard Vinaigrette
- 150g Fetta in brine (Schulz is a favourite), diced
Toss nectarine halves in oil and chargrill for 2 minutes.
Slice halves into quarters, arrange over rocket or baby spinach, add fresh mint leaves and nuts, and drizzle with Vinaigrette and finish with Fetta.