- 1 red onion
- 1 lemon
- 500g nectarines
- 1 tsp Dijon mustard
- 1 tbsp honey
- 400g tin of cannellini beans
- 250g baby plum tomatoes
- 50g rocket
- 120g feta
- Sea salt + black pepper
- 1 tbsp olive oil
- 1.
Trim, peel and finely slice the red onion. Scoop it into a large salad bowl. Squeeze over the juice from half the lemon. Add a pinch of salt and scrunch together. Set aside to lightly pickle.
- 2.
Meanwhile, slice the nectarines into wedges, discarding the stones. Warm a griddle or frying pan over a medium heat. When hot, place the nectarine wedges in the pan. Cook for 2-3 mins on each side till just blackened. Put on a plate and repeat with the remaining slices.
- 3.
Juice the other half of the lemon into a small bowl. Add 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tbsp honey and some salt and pepper. Whisk to make a dressing. Taste and add more salt and pepper, if needed. Set aside.
- 4.
Drain and rinse the cannellini beans. Halve the tomatoes. Tip them into the salad bowl. Add the cooled nectarine slices and the rocket leaves. Drizzle in half the dressing and toss to mix.
- 5.
Divide the salad between two plates. Crumble over the feta to serve. Drizzle over the remaining dressing and serve.
- 6.
