Australian Gourmet Traveller - (02)February 2020 (1)

Hotandsour nectarine salad

SERVES4 ASA SIDE

Thissaladworkswellwithnectarinesthathaven’tquitereached

theiroptimumripeness.Thehot,sourandsweetdressingadds

zing, making it the perfect accompaniment to barbecued fish.

6 yellownectarines,halved,

stonesremoved,sliced

intocheeksandwedges

1 cupThaibasil

1 smallredchilli,thinlysliced

DRESSING

60 ml(¼cup)limejuice

55 gm(1/4cup)coconutsugar

(seenote)

2 tbspfishsauce(ortotaste)

2 stalkslemongrass(10cm

each), thinlysliced

1 Fordressing,combine

ingredientsina bowlandstir

untilsugardissolves.Setaside

toinfuse(5minutes),then

strainthrougha finesieve.

2 Toserve,combine

nectarines,basil,chilliand

dressingina bowlandtoss.

NoteCoconutsugaris available

fromselectsupermarkets and

health-food shops.➤

NectarinesaladAll
propsstylist’sown.
CalamariBowlsfrom
GDClay.Allother
props stylist’s own.

GOURMET TRAVELLER 49

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