Radish, Fennel, and Pickled Nectarine Salad
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Radish, Fennel, and Pickled Nectarine Salad

Radish, Fennel, and Pickled Nectarine Salad

Ingredients

Method

  • 50g whole almonds
  • 1 tsp fennel sides
  • 2 tsp rapeseed oil
  • ½ tsp smoked paprika
  • 2 fennel bulbs, shaved with a veg peeler
  • 1 lemon, juice only
  • 4 radishes, finely sliced
  • 20g Lancashire cheese, shaved with a veg peeler
  • Handful of basil and mint
  • 2 tbsp olive oil
  • For the Nectarines
  • 2 ripe nectarines, sliced
  • 50g sugar
  • 100ml white wine vinegar
  • 1 star anise
  • Make the pickled nectarines by popping the slices in a bowl, then tipping the rest of the ingredients into a small saucepan with 50ml of water. Simmer until the sugar has dissolved, then leave to cool. Once cooled, pour this mixture over the fruit slices, and leave for a minimum of 30 mins.
  • Preheat the oven to 200C. Pop the fennel and almonds on a baking tray, drizzle with rapeseed oil, and sprinkle with salt and the paprika. Toss well, then bake for 8 mins. Tip the shaved fennel into a salad bowl and drizzle with lemon juice, then toss in the radish slices with a pinch of salt. Drain the nectarine slices, then stir these into the salad with most of the cheese. Drizzle with olive oil, scatter with toasted almonds and fennel seeds, and garnish with the herbs and cheese.
8 mins
2 serving

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