Salad of Nectarines, Green Beans, Almonds and Feta (V) from Fruitful

350–400g (12–14oz) trimmed green beans (haricots verts, wax beans or young flat beans are fine)

3–4 tablespoons Simple Vinaigrette (page 148 of Fruitful)

60g (2¼oz) whole almonds, toasted until golden and halved lengthways

75g (2½oz) feta, crumbled

2 ripe and fragrant nectarines

Fennel blossoms, tender

Fennel fronds or green anise (optional)

Good-quality oil, for drizzling

Salt and pepper

Start by cooking the green beans. Bring a saucepan of water to a rolling boil and add a few pinches of salt. Fill a bowl with cold water and set aside. Drop the trimmed green beans into the boiling water and cook for 1–2 minutes until the green beans begin to soften but still have a snap. Later in the season, when the beans are bigger, cook for 3–4 minutes. Transfer with a slotted spoon to the cold water to stop them cooking, then lay on a clean tea towel to dry.

Place the green beans into a bowl and toss with the vinaigrette, add two-thirds of the almonds and half the feta, then gently fold a couple of times to combine, taking care not to smear the feta into the beans. Stone and slice the nectarines into wedges, and gently fold into the salad. Taste for seasoning, adjust if necessary, then transfer to a wide serving plate. Finish with the rest of the feta and almonds, a drizzle of good oil and pepper. Scatter fennel blossoms over the top (if using) and serve.

Variations

Duck Salad: Add strips of warm duck breast (page 86 of Fruitful).

Other Fruits: Swap the nectarines for peaches or plums or add slices of ripe sweet figs.

Other Cheeses: Swap the feta for ricotta salata or a creamy goat’s cheese.