This salad works well with nectarines that haven't quite reached their optimum ripeness. The hot, sour and sweet dressing adds zing, making it the perfect accompaniment to barbecued fish.
Hot and sour nectarine salad
Or, what to do with underripe nectarines.
- Serves 4
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Ingredients
- 6 yellow nectarines, halved, stones removed, sliced into cheeks and wedges
- 1 cup Thai basil
- 1 small red chilli, thinly sliced
Dressing
- 60 ml (¼ cup) lime juice
- 55 gm (¼ cup) coconut sugar (see note)
- 2 tbsp fish sauce (or to taste)
- 2 stalks lemongrass (10cm each), thinly sliced
Method
- 1For dressing, combine ingredients in a bowl and stir until sugar dissolves. Set aside to infuse (5 minutes), then strain through a fine sieve.
- 2To serve, combine nectarines, basil, chilli and dressing in a bowl and toss.
Notes
Coconut sugar is available from select supermarkets and health-food shops.
