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Prep time
15 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
Normally, here in Hungary where I live, the summer fruit bakes and cakes are marvellous.
But, I like to make something different from summer fruits, rather then bake them. Just to keep the the freshness, and to complement something with it.
It’s fantastic how some veggies and fruits can work together in harmony in dishes, especially in salads. The following recipe is one of my favourite creation during the summer, and complements the roasted or BBQ meat really well.
This salad is the best with sausages, meatballs or steaks.
—Sandor
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Ingredients
- for the salad
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5
nectarines
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4
fresh tomatoes
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1
spring onions
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1
clove of garlic
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2
slice of purple onion (and diced)
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2 splashes
worcestershire sauce
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2 teaspoons
honey
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1 tablespoon
good quality mustard
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3 tablespoons
olive oil
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Pinch
of salt
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good pinches
of pepper
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red berries
- for the cumberland sausages mix (sausages or meatballs)
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1.2
kg of finely grinded pork shoulder (approx 42 oz)
-
18 grams
seasalt
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5 grams
ground pepper
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5 grams
ground nutmeg
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5 grams
garlic powder
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5 grams
dried parsley
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5 grams
marjoram
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1 teaspoon
English Mustard
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1
m pork casings (if you make sausages)
Directions
- for the salad
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Remove the seeds from the nectarine. Remove 2 and set aside. Cut the remaining ones and the tomatoes into 5-8mm dices. Put them in a large bowl.
Slice the remaining nectarine in at least 8 parts.
Heat a griddle pan, sprinkle it with one tablespoon of olive oil and fry the nectarine slices for 3-4 minutes (both sides). Set aside.
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Chop the parsley (or cilantro) and the spring onions, then dice the purple onion, crush the garlic and mix with the tomato and the nectarine in the bowl. Add the worcestershire sauce, the honey, and the olive oil, add a pinch of salt and pepper it nicely, then add the grilled nectarine and mix it together.
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When you serve, finish the salad with the red berries.
You can eat immediately or you can put it in the fridge till you BBQ or grill the preferable meat to this dish.
At the end you can add a slice of lemon or lime, just for the acid freshness.
- for the cumberland sausages mix (sausages or meatballs)
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For the sausage or meatballs:
Mix all the ingredients together in a large bowl. Keep mixing till it stick to your fingers.
Put it in the fridge for least 1 hour.
Remove from the fridge 30 mins before you use it, and leave there on room temperature.
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