2yellow or white nectarines, halved,seed removed, thin wedges
1 Lebanese cucumber, halved lengthways, cut into thin wedges
1/2cupalmond flakes, lightly toasted
smlfresh mint, shredded
2tbspolive oil
Fresh mint leaves to serve
Instructions
Place the vinegar and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Add the chilli and stir to combine. Set aside for 15 minutes to cool completely.
Combine the nectarine, cucumber, almond and shredded mint in a bowl.
Gradually add the oil to the vinegar mixture and whisk until combined. Pour the dressing over the nectarine mixture and gently toss until just combined. Divide among serving plates. Top with mint leaves and season with pepper. Serve immediately.
Notes
This salad can be made with other fruit and nut variations.
Keyword almond flakes, caster sugar, fresh mint, fresh nectarines, green chilli, Lebanese cucumber, white wine vinegar