Page 36 - INTRA MUROS November 2020

RECIPES

Celebrate summer with these mouth-watering

recipes made with fresh healthy ingredients

Roasted Stone Fruit

and Feta Salad

f you’d like to taste the very essence of
summer, this salad is just the thing. Roast
Inectarine and plum wedges to bring out
every bit of their flavour, and when cool
toss them with crumbled feta, mange tout,
tomato, spring onion, micro herbs and
finely sliced mint. Spoon this gorgeous,
jewel-bright mixture over a bed of rocket,
and drizzle with a red wine vinegar and
Dijon mustard vinaigrette.

INGREDIENTS
• 2 ripe nectarines
• 2 ripe dark plums
• Olive oil
• 2 tsp honey
• 100g feta cheese, crumbled or cubed
• 120g mange tout, blanched
• 1 cup cherry tomatoes, halved
• ¼ cup thinly sliced spring onions
• ½ cup micro herbs
• ¼ cup thinly sliced mint leaves
• 2 tbsp. red wine vinegar
• 2 tsp Dijon mustard
• 1 tsp castor sugar
• 120g wild rocket
• Freshly ground black pepper

METHOD
• Preheat oven to 200°C.
• Slice the stone fruits in half, remove the
pips and then slice into wedges. Toss
together with 4 tsp olive oil and 2 tsp
honey. Place on a roasting tray and roast
until the edges are golden brown.
• Remove from the oven and allow to
cool.
• Toss together the roasted fruit, feta,
mange tout, tomato, spring onion, micro
herbs and mint.
• Whisk 90ml of olive oil together with
the vinegar, mustard and castor sugar to
make a vinaigrette.
• Layer the rocket in a bowl and spoon
over the fruit and feta mix.
• Drizzle the vinaigrette over the salad
and finish with a twist of black pepper.

34 INTRA MUROS NOVEMBER 2020