Sunday lunch: Chef Reuben Riffel’s 3-course stone fruit-inspired lunch
It's stone fruit season in SA, which means an abundance of plums, nectarines and peaches. Try these stone fruit recipes for a juicy lunch.
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Ingredients
- 400g Fine Beans
- Olive oil
- Sea salt
- 1tbsp whole coriander seeds
- 1tbsp caraway seeds
- 2 nectarines
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- Juice ½ lemon
- 1 tbsp honey
- Pinch of salt
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