The succulence from the nectarine combined with the saltiness of the cheese and earthiness of the beetroot brings out the vibrant flavour of this summer salad.
5 nectarines, cut in half and stone removed
150g beetroot, (pre-cooked) cut into quarters
30g walnuts, chopped coarsely
150g blue cheese crumbled (rich & creamy)
70g rocket salad
2 tbsp. maple syrup
2 tbsp. extra virgin olive oil
cracked black pepper
Preparation time – 20 mins, cooking time – 5 mins
Pre-heat the oven grill setting
Cut the nectarines in half and remove the stone (carefully to keep the nectarine in shape).
Place the nectarines in an oven proof dish cut side exposed then drizzle the maple syrup and a couple twist of black pepper. Place in the pre-heated grill for 5 minuets, (keep an eye on them so that they don’t burn) until golden and roasted. Remove from the oven and leave to cool, pour any excess juices into a mixing bowl and ad 1 tbsp. olive oil, season with a touch of sea salt.
On a large serving platter add the rocket and then scatter over the beetroot, then place the cooled nectarines on top, and drizzle the oil mixture over the platter.
Add the crumbled blue cheese, together with the chopped walnuts, drizzle 1 tbsp. olive oil, lightly season with black pepper and sea salt
LISA’S TIP – This grilled nectarine salad has some of my favourite flavour combinations – the salty and sweet taste is a perfect recipe to refresh the palette and the beetroot is packed with essential nutrients and a great source of fiber, vitamin B9, iron and vitamin C.