Name: Hot and sour nectarine salad
Yield: 4
Ingredients: 6 yellow nectarines, halved, stones removed, sliced into cheeks and wedges; 1 cup Thai basil; 1 small red chilli, thinly sliced; Dressing; 60 ml (¼ cup) lime juice; 55 gm (¼ cup) coconut sugar (see note); 2 tbsp fish sauce (or to taste); 2 stalks lemongrass (10cm each), thinly sliced

This salad works well with nectarines that haven’t quite reached their optimum ripeness. The hot, sour and sweet dressing adds zing, making it the perfect accompaniment to barbecued fish.