Fire up your BBQ, this one is a real summer crowd pleaser and super easy to whip up. The trick is to scorch the nectarines, getting just a slight hint of smokiness and caramelizing the outside while the inside still has that creamy tenderness. If you grill the fruit too long, they will get a little mushy, so keep an eye on them! This recipe was born over a fire pit full of drift wood in the back yard of our south coast summer hang…but a regular cast iron pan on high heat will do just fine. I served it up with some grilled local fish and a bowl of sorrel, rocket and Cos lettuce, lightly dressed in lemon juice, apple cider vinegar, EVOO, maple syrup salt and pepper- went down a treat ☺
Serves 6 - as a side
6 nectarines, white or golden
2 Tablespoons Extra Virgin Olive Oil (EVOO)
3 Tablespoons of goats Feta
2 bunches fresh asparagus, sliced into 4cm pieces
3 sprigs of fresh tarragon, finely chopped
4 Sprigs of fresh parsley leaves
Zest of 1 lemon
1 whole lemon sliced in half
2 teaspoons of coconut blossom sugar or evaporated cane sugar
Sea salt and pepper for seasoning
PREP THE GRILLED FRUITS
Preheat an outdoor grill or a cast iron pan to high heat.
Slice the nectarines in half, remove the pits then slice into quarters, season with EVOO and sea salt. Slice the asparagus, season with salt and EVOO. Place the nectarines on the grill moving occasionally for around 5 minutes. You want to achieve some grill marks but not over cook the fruit. Remove the nectarines and rest them aside on a plate. Put the asparagus on the grill and cook until slightly charred and tender. Whilst cooking the asparagus, place the 2 lemon halves, face down onto the grill and allow them to caramelize for a few minutes. Remove the lemons and asparagus from the grill and set aside to cool for around 10 mins.
ASSEMBLE THE SALAD
Toss the tarragon, asparagus and nectarines on a platter. Top with small chunks of feta, lemon zest and parsley leaves and a squeeze of the grilled lemon. Season and serve.