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Peach mostarda with green bean and fennel salad

Name: Peach mostarda with green bean and fennel salad recipe
Yield: 6
Ingredients: 4 cloves; 2 star anise; 2 tsp black mustard seeds; 2 tsp yellow mustard seeds; 2 tsp English mustard; 2 tsp wholegrain mustard; 2 tbs fresh horseradish, finely grated (substitute jarred horseradish); 250g caster sugar; 1 cup (250ml) apple cider vinegar; Zest & juice of 4 lemons; 8 very ripe or over-ripe peaches, stones removed, roughly chopped; 600g green beans, trimmed; 1 small fennel bulb, trimmed, shaved (we used a mandoline); 1/3 cup (55g) almonds, roasted, chopped; 1 cup flat-leaf parsley leaves

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https://healthimprovements.info/recipes/peach-mostarda-green-bean-fennel-salad-recipe/h2shtn5m — Jo Barrett

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by Matt Stone

Dec 20, 2019

The peaches in this mostarda can be replaced with nectarines, apricots, apples or pears. It’s a great way to use over-ripe fruit. It’s lovely as a salad dressing, but also delicious served as a sauce with duck, pork, chicken or salmon.

4 cloves
2 star anise
2 tsp black mustard seeds
2 tsp yellow mustard seeds
2 tsp English mustard
2 tsp wholegrain mustard
2 tbs fresh horseradish, finely grated (substitute jarred horseradish)
250g caster sugar
1 cup (250ml) apple cider vinegar
Zest & juice of 4 lemons
8 very ripe or over-ripe peaches, stones removed, roughly chopped

Green bean and fennel salad

600g green beans, trimmed
1 small fennel bulb, trimmed, shaved (we used a mandoline)
1/3 cup (55g) almonds, roasted, chopped
1 cup flat-leaf parsley leaves

Method

1.

Place the cloves and star anise in a spice bag. Place the mustard seeds in a fine sieve and wash under cold running water. Place the spice bag, mustard seeds, mustards, horseradish, sugar, vinegar, lemon zest and lemon juice in a medium heavy-based saucepan over high heat. Cook, stirring frequently, for 3-4 minutes until sugar has dissolved. Reduce heat to low and cook, stirring, for 15-20 minutes until the mixture resembles a thick syrup.
2.

Add the chopped peach and cook, stirring occasionally, for 10-15 minutes until peach has softened and mixture has thickened. Check the seasoning. If the mixture is too sweet, add more vinegar. Transfer to clean airtight containers. Store mostarda in the fridge for up to 4 weeks.
3.

For the salad, fill a large saucepan with salted water and place over high heat. Bring water to the boil, then add the beans. Blanch for 1-2 minutes until just cooked but still crunchy. Transfer immediately to a bowl of iced water, then drain. Place beans and fennel in a large bowl with as much of the peach mostarda as desired. Season and toss to combine. Scatter over chopped almond and parsley to serve.