The combination of fresh, invigorating garden mint, sweet, juicy nectarines, soft-bite nutty chickpeas and gently salty feta cheese is brought beautifully together with my clean-finishing, vibrant summer dressing – this is one to savour. This surprisingly quick salad goes with any meal, from sausages to steak, from fish to juicy chicken thighs. Its freshness is the key. So grab a glass of your favourite tipple, picnic rugs, friends, family and enjoy a pure taste of summer.
Ingredients
- ½ red onion, sliced very thinly
- 2 limes juice
- 2 ripe nectarines
- 14 oz (3 × 400 g) tins chickpeas, drained and rinsed (750 g/1 lb 10 oz drained weight)
- 1½ oz (40 g) feta cheese, diced into 1 cm (½in) cubes
- 1 handful rocket leaves, torn
- 1 large handful mint leaves, very thinly sliced
For the Dressing
- 5 tbsp rapeseed oil
- 3 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tsp Worcestershire sauce
- 1 heaped tsp Garam Masala blend
- 2 tsp mirin (sweet Japanese rice wine)
- 1 tsp white wine vinegar
- ½ tsp sea salt
- 4½ oz (125 g) soft goat’s cheese
How to Make It
- Put the sliced onion in a bowl and add the lime juice. Set aside for at least 30 minutes.
- Skin the nectarines by scoring a cross into the base of each fruit and popping it into boiling water for 1 minute; carefully remove it and peel away the skin.
- Put the nectarines onto a chopping board and cut each into quarters, slicing down around the stone. Then chop into small, even pieces.
- Mix all the dressing ingredients, except the goat’s cheese, together in a small bowl, then stir in the goat’s cheese until well combined. Set aside.
- Lift the onion slices out of the lime juice. Holding them in one hand over the sink, squeeze out the liquid with a firm but gentle grip, and put them in a large mixing bowl. Add the chickpeas and dressing, and mix well so that they are all nicely coated.
- Add the feta cheese, nectarine pieces, rocket and mint, and gently and carefully fold together just to combine. Chill before serving for an extra-refreshing effect!
