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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Nectarines with Goat’s Cheese, Almonds, Watercress and Croutons
Introduction from Rukmini Iyer
This is one of the nicest dinner-party starters I can think of, the nectarines and goat’s cheese work perfectly with the roasted almonds and sweet, sticky balsamic dressing. You could also use peaches – or even flat peaches – when in season. (If your nectarines are on the unripe side of ready, don’t panic, they’ll soften up in the oven. Don’t use very ripe fruit, they’ll turn to mush.)
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip the nectarines and almonds into a large roasting tin. Scatter over the rosemary, drizzle over the honey, then cover with the torn focaccia. Drizzle the olive oil over the focaccia, then transfer to the oven and roast for 25–30 minutes, until the bread is toasted and the nectarines are cooked through.
Meanwhile, whisk the extra virgin olive oil, honey and balsamic together for the dressing.
If serving in the tin, gently stir the watercress and dressing through the salad and top with the goat’s cheese before serving.
If you’re making a plated starter, divide the watercress between 4 plates, then arrange the nectarines and focaccia over them. Add the goat’s cheese and the almonds, then drizzle the dressing over before serving warm.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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