A light and fresh recipe for Roasted Nectarine Salad with dukkah-crusted goat’s cheese and blackberries

1 log of plain chevin goat’s cheese (the one from Fairview is perfect)
2 firm nectarines
half a cup blackberries
micro salad leaves
edible flowers (optional)
red wine vinegar
extra virgin olive oil
sea salt and freshly ground black pepper

How to
Slice the goat’s cheese into 6 equal rounds. Use your hands to roll them into perfect little round balls. Spoon some dukkah onto a side plate and roll the cheese balls in it until they are evenly covered. Place in the fridge.

Cut the nectarines in half and remove the stone. Heat a griddle pan until seriously hot and brush the pan with a bit of olive oil or cooking oil. Place the nectarine halves cut side down in the pan and fry just until you have some lovely caramelized scorched lines.

Plate the nectarines up with the dukkah cheese balls, the blackberries, micro leaves and flowers.

Drizzle the micro leaves very lightly with a basic vinaigrette made with one part red wine vinegar to three parts olive oil, a touch of salt and a grinding of pepper.

Now normally I would make a wine recommendation with this (think champagne dahling), but I really am trying to be good. Yeah, right.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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