SALADS & SIDES
NECTARINE SALAD
SERVES 6-8
200g pancetta
6 ripe nectarines
1 cucumber
Zest and juice of 1 lemon
1 red chilli, finely sliced
200g green beans
1 shallot, peeled and finely chopped
1 tbsp Dijon mustard
1 tsp honey
Small bunch tarragon, chopped
50ml rosé wine
50ml olive oil
½ medium bunch mint leaves
■ Preheat the oven to 200°C/Gas 6. Line a baking tray with greaseproof paper and lay the pancetta on it. Bake for 15 minutes until crisp.
■ Heat a large griddle pan over a high heat. Halve, stone and quarter the nectarines. Char on the griddle for a couple of minutes on each side, then transfer to a large platter.
■ Cut the cucumber in half lengthways and scrape out the seeds with a teaspoon. Cut into 2cm half moons. Char on each side on the griddle, then transfer to a bowl. Grate in
