- 2 Tbsp poppy seeds
- ½ cup extra virgin olive oil
- 2 tsp tarragon vinegar
- 2 tsp fig vino cotto
- sea salt flakes and freshly-ground black pepper
- 2 small heads fennel
- 1 head golden beetroot, cut into fine batons
- 8 French breakfast radishes, finely sliced
- ½ cup broccoli sprouts
- ½ cup mixed herb shoots
- 6 nectarines, halved and stoned
- cooking oil spray
- 1 Tbsp dark honey
Preparation time: 20 minutes
Cooking time: 10 minutes
1 Place poppy seeds in a nonstick pan and set over a high heat. Cook until the seeds are smoking, then immediately add to the olive oil and set aside to cool completely. Add the vinegar and vino cotto, transfer to a blender and puree until very smooth. Strain through a fine sieve then season with salt.
2 Shave the fennel heads finely on a mandolin slicer, then place in iced water until the slices curl, dry thoroughly. Mix with the beetroot, radishes, broccoli sprouts and herb shoots.
3 Sprinkle the nectarine halves with cooking oil spray and arrange on a hot barbecue grill for 2 minutes until lightly blackened. Transfer to a tray charred side up, drizzle with honey, then cook under a hot grill for 2 minutes until caramelised. Serve with the fennel mixture, and a drizzle of poppy seed dressing.