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Nectarine, fig and blue cheese salad

Name: Nectarine, fig and blue cheese salad
Yield: Serves 2
Cuisine: British recipes
Ingredients: 30g skinned and blanched hazelnuts; 1 ripe nectarine or peach; 2-3 ripe figs; 50g red-tipped little gem lettuce, torn into pieces; 1 red chicory, leaves separated; 20g watercress sprigs or rocket leaves; 100g beenleigh blue cheese, thinly sliced; 2 tbsp extra-virgin olive oil; 1 tbsp lemon juice; ½ tsp clear honey

Easy
July 2014

Easy
July 2014

Test kitchen approved

Serves 2
Hands-on time 20 min, oven time 6-8 min

The proven match: cheese and fruit. Here they meet in a beautiful salad – the nectarines can be swapped for apples or pears.

Nutrition: per serving

Calories: 475kcals
Fat: 38.6g (13.9g saturated)
Protein: 16.8g
Carbohydrates: 16.2g (15.2g sugars)
Fibre: 4.7g
Salt: 1g

Nutrition: per serving

Calories: 475kcals
Fat: 38.6g (13.9g saturated)
Protein: 16.8g
Carbohydrates: 16.2g (15.2g sugars)
Fibre: 4.7g
Salt: 1g

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Ingredients

30g skinned and blanched hazelnuts
1 ripe nectarine or peach
2-3 ripe figs
50g red-tipped little gem lettuce, torn into pieces
1 red chicory, leaves separated
20g watercress sprigs or rocket leaves
100g beenleigh blue cheese, thinly sliced
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
½ tsp clear honey

Method

Heat the oven to 200°C/fan180°C/ gas 6. Roast the nuts in a baking tray for 6-8 minutes until golden. Leave to cool, then roughly chop.
Halve the nectarine/peach, remove and discard the stone, then cut into wedges. Cut the figs into wedges.
Mix the salad leaves and sprigs, then scatter over 2 large plates. Arrange the wedges of fruit and slices of cheese among the leaves.
Whisk the oil, lemon juice and honey in a bowl with salt and pepper. Drizzle over each plate, then scatter over the toasted nuts and serve. Nectarine, fig and blue cheese salad.