Grilled Nectarine Salad

You know what’s better than fresh stone fruit from the farmers market? Well… nothing really. Unless you grill said stone fruit, in this case nectarines, and put them into a salad and smother them with Brightland olive oil, champagne vinegar and honey. Add some beautifully seeded chilled cucumbers and you got yourself a summer staple, baby! A simple classic that you can make in a snap and will add a huge wow to your summer dinner table. Enjoy!

RECIPE

INGREDIENTS

3 ripe nectarines, halved

3-4 persian cucumbers, peeled, seeded

1 tbl olive oil

Zest of 1 lemon

Salt to taste

For the dressing:

1 tbl grainy mustard

1 tbl raw unfiltered honey

1 tbl Brightland Olive oil

Juice of one large lemon

METHOD:
Preheat your grill to medium high heat

After halving the nectarines, toss in olive oil and a pinch of salt

Put the nectarines flesh side down on the grill and reduce heat to medium, or arrange on in an area on an open fire grill where the heat is ambient and not direct

The natural sugars from the nectarine will allow them to caramelize, it will take anywhere from 10 to 12 minutes, or more depending on the heat. Keep checking but avoid moving them around so they don’t stick to the grill. They will lift off naturally once thoroughly caramelized with clean grill marks. 

Remove nectarines from the grill and let them cool completely. 

Peel, halve, and deseed cucumbers then cut into half moons or desired shape. 

Combine all ingredients for the dressing in a bowl with a whisk. 

Toss the nectarines and cucumbers in the dressing gently (the nectarines will be quite tender form the grill) 

Garnish with flakey salt, or your favorite herbs.

Enjoy!