Ingredients

6 nectarines, halved and stoned
2 handfuls salad greens
4 large mild red chillies, deseeded and thinly sliced
1 handful of fresh herbs; basil, flat-leaf parsley, mint and coriander (use what you have on hand or a mix of all)
Finely grated zest of 1 lemon
100g creamy goat’s feta
Olive oil

Balsamic Dressing

2 Tablespoons balsamic vinegar
1 Tablespoon honey
Juice of half a lemon
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground black pepper

Method

Combine dressing ingredients in a jug and refrigerate

Chop the herbs roughly and place in a bowl with lemon zest and olive oil, cut feta into 10 even pieces and dampen hands to roll into even balls. Add to the herb mix, coating each ball and set aside to let marinate

Brush the nectarine halves with a little oil. Place on a BBQ, hot plate or griddle pan cut side down for a few minutes or until striped and slightly caramelised

Arrange the salad greens on a platter and top with feta, nectarines and chilli slices

Add any left over herb mix to the salad dressing and serve the dressing in a jug with the salad