Yorkshire Fettle, Rocket & Nectarine Salad

StarterServes 4

Fruit and cheese are a match made in culinary heaven, and this summery salad using Shepherd’s Purse Yorkshire Fettle paired with fresh nectarine and rockets by Yorkshire Chef Brian Turner, is sure to make your taste buds sing. Prep: 15 mins   Cooking Instructions:



8oz Yorkshire Fettle

4 Nectarines (not over ripe)

16 black olives

Red beet leaves, rocket, curly endive

4oz Brioche croutons

12 whole chives

6tbsp Olive oil

1tbsp oil

10oz butter

1tbsp Lemon juice

1tbsp Balsamic vinegar

1/4tsp Dijon mustard

1/4tsp Crushed garlic

Salt & pepper


  1. Mix Dijon mustard and garlic with lemon juice.
  2. Add balsamic and then the olive oil, season and put to one side.
  3. Wipe the fruit and cut round the stone into orange like segments and put in a bowl.
  4. Carefully cut the Yorkshire Fettle into inch cubes and add to the fruit along with stoned black olives.
  5. Make the brioche croutons by cutting into inch size cubes and frying in the oil and butter. Leave to drain.
  6. Put the salad leaves into a bowl with the rest of the ingredients. Add half of the dressing and check for seasoning.
  7. Carefully lay the salad onto serving plates and sprinkle with the rest of the dressing.
  8. Top with chives and croutons.