Roasted Stone Fruit and Feta Salad

If you’d like to taste the very essence of summer, this salad is just the thing. Roast nectarine and plum wedges to bring out every bit of their flavour, and when cool toss them with crumbled feta, mange tout, tomato, spring onion, micro herbs and finely sliced mint. Spoon this gorgeous, jewel-bright mixture over a bed of rocket, and drizzle with a red wine vinegar and Dijon mustard vinaigrette.


Serves 4

Preparation Time

Cook time

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Cook's NoteRemove the feta and serve the roasted stone fruit as a dessert.
Entertainer's TipThis salad is great for afternoon lunches.
Product TipPerfect for serving those seasonal salads in style, the impermeable exterior enamel resists stains and scratches from metal utensils during meal time.
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  • 2 ripe nectarines
  • 2 ripe dark plums
  • Olive oil
  • 2 tsp honey
  • 100g feta cheese, crumbled or cubed
  • 120g mange tout, blanched
  • 1 cup cherry tomatoes, halved
  • ¼ cup thinly sliced spring onions
  • ½ cup micro herbs
  • ¼ cup thinly sliced mint leaves
  • 2 tbsp. red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp castor sugar
  • 120g wild rocket
  • Freshly ground black pepper


Preheat oven to 200°C.

Slice the stone fruits in half, remove the pips and then slice into wedges. Toss together with 4 tsp olive oil and 2 tsp honey. Place on a roasting tray and roast until the edges are golden brown.

Remove from the oven and allow to cool.

Toss together the roasted fruit, feta, mange tout, tomato, spring onion, micro herbs and mint.

Whisk 90ml of olive oil together with the vinegar, mustard and castor sugar to make a vinaigrette.

Layer the rocket in a bowl and spoon over the fruit and feta mix.

Drizzle the vinaigrette over the salad and finish with a twist of black pepper.