300gm ripe nectarines and peaches approx. 2 of each (Rosedale Orchard)
400gm ripe tomatoes, red, yellow (Kakanui Produce)
1 Tbsp balsamic vinegar
1 Tbsp apple cider vinegar
Large handful of basil leaves (Janefield Hydroponics)
50g Feta cheese (Whitestone Cheese)
Dressing:
10gm whole coriander seeds
8-9 cloves garlic
30ml extra virgin olive oil (Dunford Grove)
Pinch sea salt to taste
Grind the coriander and garlic in mortar and set aside, heat in a pan the olive oil then add the coriander and garlic on low heat until brown and crunchy, season with sea salt. Set aside.
Salad:
Halve the nectarines and peaches and slice into large pieces put into a bowl, pour over the balsamic & apple cider vinegar and mix thoroughly. Cut the tomatoes into suitable size pieces and add them along with the basil leaves to the salad. Season with sea salt if desired, mix and serve into bowls, then top with dressing and crumbled feta.
This week’s chef: Elizabeth Marshall
