Place the nectarine halves in a bowl.
Bring the vinegar, water, honey, sugar, salt and spices to the boil, stirring until the sugar, honey and salt have dissolved.
Pour over the nectarines and cover with a piece of baking paper directly on top. Leave to cool before refrigerating until ready to serve. Best for 2 weeks.
GINGER-POACHED SHREDDED CHICKEN
Place the chicken in a medium-sized stockpot.
Cover with the rice wine vinegar, garlic, fresh ginger, salt and enough water to only just cover the chicken. Bring to a very gentle simmer and cook on low heat for 20 minutes. Turn the heat off and let the chicken sit in the pot until it’s cool enough to handle.
Take the meat off the bones, discarding the skin and bones and shred into bite-sized pieces. Cover and reserve to the side.
Make the dressing by simmering the spiced nectarine syrup in a small saucepan until the volume is reduced by half.
Leave to cool before whisking in the tahini, extra virgin olive oil, lemon juice and seasoning. If needed, adjust with a little water until the consistency of pouring cream.
Toss the shredded chicken with the cabbage, peanuts, half the sesame seeds, half the dill and half the dressing together with a little seasoning.
Serve with the remaining dressing drizzled on the top and garnished with the spiced nectarine slices, remaining peanuts, sesame seeds and dill.