Happily, we’ve had some good luck finding the right kind at fruit stalls in Taipei recently, so hopefully you will, too, especially if you fancy following this recipe.
Cooking nectarines elevates their sweetness and aroma. When sautéed with cherry tomatoes, this results in a beautifully balanced mix of sweet, tart, and smoky flavours that pair perfectly with our creamy hummus, creating a simple dish that’s as satisfying as it is surprising!
Ingredients
100g Hippidippi Classic Hummus
1 nectarine, sliced
200g cherry tomatoes
Salt & pepper to taste
Olive oil
Rocket (arugula) and parsley
Instructions
1. Heat a tablespoon of olive oil in a frying pan. Sauté the cherry tomatoes over medium heat until they soften. You can add a bit of water and cover the pan to help this process.
2. Add the sliced nectarine and sauté until golden brown on both sides, about 4-5 minutes. Lightly season with salt and pepper.
3. Spread the hummus on a plate.
4. Remove the fruit from the pan and lay on the bed of hummus.
5. Drizzle with some of the pan juices and extra olive oil if desired.
6. Garnish with rocket and parsley.