Gardeners who have noted Garden NZ’s giveaway and article on the newly released Country Calendar Cookbook with Allyson Gofton will love this easy Calypso Salad which features in the book.With pears in fruit shops now and imported nectarines also available, this lovely dish can grace the table some summer or winter.
Calypso Salad
Nectarines are the last of the summer stone fruit to ripen and be harvested, and they coincide with the first-of-the-season pears. Both have a crisp texture and a gentle sweetness that, when mixed with the muted green, smooth flesh of avocado, creates a refreshing late-summer salad full of colour and flavour.
Prep time: 15 minutes
Serves: 4–6
4 nectarines
2 pears
1 avocado
few handfuls baby spinach
or rocket leaves
125 grams Brie, finely sliced
2–3 tablespoons pine nuts, toasted
Yoghurt Dressing
1/2 cup unsweetened plain yoghurt
1–2 tablespoons honey
juice of 1/2 lemon
Halve and stone the nectarines and cut into thick slices. Core and thickly slice the pears. Halve, stone, peel and slice the avocado.
On a large platter, arrange the nectarine, pear and avocado slices with the spinach or rocket leaves and Brie. Pour over the dressing and garnish with the pine nuts. Serve as soon as the salad is dressed.
Yoghurt Dressing
Stir together the yoghurt, honey and lemon juice with a good seasoning of salt and pepper.
Variation
When in season, add a handful of trimmed and blanched asparagus spears, or use a well-drained can of asparagus spears, if wished.
Reproduced with permission from Country Calendar Cookbook with Allyson Gofton with photography by Alan Gillard. Published by Penguin Group NZ.
Copyright © Allyson Gofton and Alan Gillard, 2011.
