Nectarine, cucumber & almond salad

Serving Size: Serve 6

INDREDIENTS
60ml (1/4 cup) rice wine vinegar
55g (1/4 cup) caster sugar
1 small fresh red chilli, deseeded, thinly sliced
8 (about 800g) nectarines, halved, stone removed, cut into thin wedges
2 Lebanese cucumbers, halved lengthways, thinly sliced
85g (1/2 cup) almond kernels, coarsely chopped
1/3 cup shredded fresh mint
2 tablespoons olive oil
Fresh mint leaves, to serve

METHOD

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.

SOURCE

http://www.taste.com.au/recipes/15846/nectarine+cucumber+almond+salad