Lamb’s lettuce with grilled nectarines, feta and pine nuts

Pan-roasted nectarines give this lamb’s lettuce salad a sweet, warm topping. Add feta, pine nuts and a yogurt-garlic dressing. Mix the dressing first so the garlic has time to mellow while you prepare the rest.

Roast the nectarines and pine nuts

Choose ripe but firm nectarines so they hold their shape in the pan. Toast the pine nuts separately in a dry pan and remove them as soon as they turn golden. Sear the nectarines briefly in a good non-stick pan without extra oil, then let them cool slightly before adding them to the leaves.

Homemade garlic dressing

The dressing combines plain yogurt, rapeseed oil, water, white wine vinegar and a little sugar with garlic, finely grated onion and parsley. Stir everything together and let stand for about 15 minutes. Wash and dry the leaves well, then add the dressing only just before serving.

Kitchen tip: ready-made dressing as an alternative

For a quicker version, you can use ready-made garlic dressing instead of mixing your own. Add it to taste; four tablespoons are a starting point, with more if needed.

Looking for more salad recipes?

For more ideas, browse my salad recipes.

Easy recipe

Lamb's Lettuce Salad with Nectarines, Feta and Pine Nuts

Pan-roasted nectarines give this lamb’s lettuce salad a sweet, warm topping.

Prep time

10 min

Cook time

10 min

Yield

4 servings

Save on Pinterest Share Print

Ingredients

− 4 +

• 300 glamb's lettuce
• 300 gfeta
• 40 gpine nuts
• 4nectarines, about570g flesh without stones
• 100 gplain yogurt, 3.5%fat
• 1 tbsprapeseed oil
• 1 tbspwater
• 2 tspwhite wine vinegar
• 1 tspsugar
• 1small garlic clove, finely grated
• 1 tsponion, finely grated
• 1 tspparsley, finely chopped
• salt and black pepper

Copy ingredients

Instructions

Cook mode

1. Mix the yogurt, rapeseed oil, water, white wine vinegar and sugar for the dressing. Finely grate the garlic and onion, chop the parsley and stir them in. Season with salt and black pepper. Let stand for about 15 minutes while preparing the salad.
2. Wash, trim and thoroughly dry the lamb’s lettuce. Wash and stone the nectarines, then cut into bite-sized pieces or wedges. Dice or crumble the feta.
3. Toast the pine nuts in a dry frying pan over medium heat until lightly golden, moving them regularly, then remove. Briefly sear the cut sides of the nectarines in a good non-stick pan without extra oil. They should colour but keep their shape. Let cool slightly.
4. Arrange the lamb’s lettuce, nectarines and feta. Add the dressing just before serving and scatter the pine nuts over the top. Serve immediately.

Nutrition per serving

Calories

397 kcal

Protein

16.2 g

Carbohydrates

24.5 g

Sugar

16.8 g

Fat

27.9 g

Saturated fat

12.6 g

Fibre

4 g

Salt

1.76 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.