Nectarine salad with goat’s cheese toasts
- Mary Cadogan
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Serves 4
Easy
Prep: 20 mins
Cook: 4 mins
A star rating of 5 out of 5.3 ratingsRate
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Fresh, zingy, full of colour and flavour - this nectarine salad is just what you want to eat on a sunny day
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
juice 1 lemon
or 2 limes
-
2 tsp clear honey
-
1 mild red chilli
deseeded and finely chopped
-
4 ripe nectarines
-
8 slices baguette
-
200g goat's cheese
(choose a log-shaped one)
-
handful coriander
leaves
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Nutrition: per serving
-
kcal291
-
fat9g
-
saturates5g
-
carbs42g
-
sugars16g
-
fibre3g
-
protein13g
-
salt1.39g
low
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Method
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step 1
Mix the lemon or lime juice, honey and chilli in a bowl with a little salt. Halve, stone and chop the nectarines, then toss in the dressing.
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step 2
Toast the baguette on both sides. Cut the goat’s cheese into 8 slices and top each toast with a slice.
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step 3
Lift the nectarines into a serving bowl with a slotted spoon and stir through the coriander. Tip the dressing into a small jug and serve alongside the nectarines and goat’s cheese toasts.
Recipe from Good Food magazine, August 2011
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A star rating of 5 out of 5.3 ratings
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