3 ripe nectarines, halved, stoned and chopped into chunks
1 cucumber, halved lengthways, seeds scooped out with a teaspoon, thickly sliced on the diagonal
1 red onion, thinly sliced
small bunch mint, leaves picked
small bunch dill, very roughly chopped
small bunch coriander, very roughly chopped
200g pack good-quality feta cheese (we used barrel-aged from Waitrose)
juice 1 lemon
1 tbsp white wine vinegar
1 tbsp sugar
2 tbsp olive oil
1 tbsp poppy seed
First, make the dressing. Combine the
lemon juice, vinegar, sugar and oil with
some seasoning. Lightly toast the poppy
seeds in a small frying pan.
Bring a saucepan of water to the
boil. Add the beans and cook for
2-3 mins until just tender but still with
a bit of crunch. Drain and cool under
cold running water, then drain again
and pat dry with kitchen paper.
Just before serving, tip the beans,
nectarine chunks, cucumber, onion and
herbs onto a big salad platter or bowl.
Finely crumble over the feta. Add the
poppy seeds to the dressing and give
it a good shake or whisk. Pour over the
salad and toss everything together.