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Hey pesto! This watercress will impress

Grilled Nectarines & Feta Salad with Watercress, Tomato and Red Onion Drizzled with Watercress Pesto
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves 1

Ingredients
1 nectarine (or peach)
Feta cheese
85g watercress
1 large tomato
½ red onion
Runny pesto, store bought thinned with oil or home made

For the pesto:
1 bag or bunch watercress
1 clove of garlic
1 tablespoon cashew nuts
50-75ml olive oil
50g finely grated fresh Parmesan cheese
Sea salt and black pepper

If you’re making your own pesto, blitz together the roughly chopped watercress, garlic and cashew nuts in a processor, puree them lightly. Drizzle in the olive oil, pureeing in spurts until your desired consistency is achieved. Stir in parmesan cheese and season to taste.

Method
Quarter the nectarines and in a hot griddle pan, lay them on one side. Try not to move them until it’s time to flip them over – around a minute on each side should do.
Chop the tomato and red onion. If you are using homemade pesto, make it now.
Toss the tomato, watercress and onion together before tipping it on to a plate. Top with your grilled nectarine quarters and crumble some feta over that.
Drizzle everything with lashings of pesto!

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