Grilled Nectarine and Rocket Salad

When nectarines are in season, this is a beautiful and easy salad.  You can substitute peaches for nectarines or use walnuts instead of hazelnuts if you prefer.  I usually cook the nectarines on the barbecue but they work just as well cooked on a ridged griddle pan or even in a frying pan.  The ingredients really serve as a loose guide – for example, you can use less onion, more nuts, a mixture of different lettuces.

Salad Ingredients

Dressing Ingredients

1. Preheat the barbecue or griddle/frying pan.
2. Rinse the rocket and dry with paper towel (if not already washed) and put in a serving bowl with the crumbled feta.
3. Finely dice the onion and roughly chop the hazelnuts and add these to the bowl.
   
4. Halve the nectarines and remove the stones.  Drizzle a little olive oil over the cut side of the nectarines and place them on the barbecue or griddle pan. Cook them for 2-3 minutes on each side (the exact timing depends on how ripe the fruit are and how hot the barbecue or griddle pan is). Ideally, you want the fruit to be soft and to see nice ridged markings.
   
5. Cut the nectarines into slices across the ridged lines and add them to the salad bowl.
   
6. Put all the dressing ingredients into a bowl and whisk them to combine.
   
7. Add the dressing to the salad bowl and give everything a good toss to mix it together.