South African Nectarine, Griddled Bean and Crunchy Seed Salad

Serves 2-4

Ingredients

·       2 South African nectarines

·       400g fine green beans, trimmed

·       2 tbsp olive oil

·       Sea salt

·       1tbsp whole coriander seeds

·       1tbsp caraway seeds

·       4tbsp pomegranate seeds (optional)

For the dressing:

·       2 tbsp olive oil

·       1 tbsp sherry vinegar

·       Juice ½ lemon

·       1 tbsp honey

·       Pinch of salt

Method

1.       Cut each South African nectarine into 8-10 slices.

2.       Toss the green beans in a bowl with 2tbsp of olive oil and pinch of sea salt.

3.       Heat a griddle pan to high and cook the beans for 5 minutes, turning often. Allow to cool.

4.       Heat 1tbsp of olive oil in a small frying pan. Add the seeds and cook for 1-2 minutes until golden and slightly fragrant. Drain on kitchen paper.

5.       Combine the dressing ingredients in a bowl. Add the beans, nectarines and seeds and toss together. Serve, sprinkled with pomegranate seeds, if using