Summer Nectarine Salad

Summer isn’t the time to spend long in the kitchen, and this is an easy, delicious, fresh summer dish, quick to prepare.

Summer nectarine salad  serves 2 (double the ingredients to serve 4)

2 nectarines

1 large avocado

2 generous handfuls of salad leaves of your choice

200 baby plum tomatoes

100g Halloumi

2 sprigs fresh basil

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 slice white bread

1. Peel and slice the avocado and the nectarines (removing the stones).
2. Slice the tomatoes in half.
3. Arrange the salad leaves on a plate, add the tomatoes, avocado slices and nectarine slices.
4. Mix 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar together and leave to one side.
5. Place the bread in the toaster and lightly toast (lightly browned).
6. Slice the halloumi. Grease a non stick frying with light olive oil (or other cooking oil) and cook the halloumi slices over a medium heat, for around 5 minutes (turn the slices over half way over so they brown evenly).
7. Whilst the halloumi is cooking you can cut the slice of toast into little croutons (squares). Then once the cheese is done, add 2 tablespoons of light olive or other cooking oil, to the frying pan and add the bread. Stir fry for a couple of minutes until they become golden and crispy.
8. Add the halloumi and the croutons to the salad and serve with the dressing.

Nectarine fool

Continuing our nectarine theme! An easy, light summer dessert. Serves 2-4

1 ½ cup chopped nectarines (no stones!)

1 cup whipping cream (or flora plant based double cream for a vegan version)

1 tablespoon peach liqueur or brandy (optional)

1/3 cup icing sugar

2 tablespoons caster sugar

1. Add the chopped nectarines to a saucepan with the alcohol (or just water) and caster sugar.
2. Cook over a medium heat for around 5 mins until the nectarines have softened right down and the sugar has dissolved.
3. Leave to cool and then blend (I use a stick blender).
4. Whip the cream and then fold the icing sugar into the cream.
5. Fold the nectarines into the cream and chill in serving glasses in the fridge.
6. Serve with shortbread (optional!)

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