Arun Kapil’s summer sunshine salad

Serves: 4
Course: Dinner, lunch
  • 2 or 3 nectarines
  • 1 tbsp icing sugar
  • ½ red onion, sliced very thinly (you can use a mandolin for this)
  • 1 lime, juiced
  • 50g Irish goats cheese, soft
  • 2 tins chickpeas, drained and rinsed (organic are best)
  • Wild rocket leaves, small handful, washed and dried
  • Good handful mint leaves, finely sliced
  • 60g feta cheese, crumbled
  • For the sunshine dressing:
  • 150ml rapeseed oil
  • Juice of 1 orange
  • Zest of ½ orange
  • 1 tsp Worcestershire sauce
  • 2 tsp garam masala
  • 1 tblsp sweet mirin
  • 2 tsp white wine vinegar
  • 1 tsp salt

1. Place the sliced red onions into the lime juice and set aside for at least 1 hour

2. Make the Sunshine dressing by whisking all the dressing ingredients together in a small bowl, or shaking well in a clean jam jar

3. Place the nectarines onto your chopping board and cut each of them into four wedges, slicing down around the stone. Discard the stone, then cut the wedges again so you have eight nice, chunky slices per fruit

4. Using a sieve, dust the slices with the icing sugar on both sides. Grab a non-stick fry pan and, using no oil, briefly dry fry the fruit slices in small batches so they are only just caramelised on both sides, then pop them onto a wire rack to cool

5. Take the onions out of the lime juice. Holding the onions in one hand over your sink, squeeze out the liquid with a firm, but gentle touch and set aside for a moment.

6. Take a large mixing bowl from your cupboard. Add 100ml of the dressing, mix with the soft goat’s cheese, then add all the other ingredients and gently combine to lightly coat everything

7. Serve chilled with tandoori chicken, fish or steak, crusty bread and lashings of your favourite summer cordial. Or simply enjoy by itself.

The stock image has hazelnuts included which aren’t in Arun’s recipe, but they would be a nice addition.