Fruit Recipes
GRILLED NECTARINE, ALMOND RICOTTA AND SPINACH SALAD
SF GF
Serves: 2 as a light main, 4 as part of a meal
For the salad:
• 3 large nectarines, ideally still slightly firm, quartered
• 225g (1 cup, packed) baby leaf spinach, washed
• Small handful fresh mint, leaves only
For the almond ricotta:
• 225g (1 cup) flaked almonds
• 2 tbsp cold water
• 1 tsp sea salt flakes
• 1 tsp lactic acid powder or lemon juice
For the dressing:
• 2 tbsp olive oil
• 3 tbsp whole, skin-on almonds
• 1 clove garlic, crushed
• 1 tsp sea salt flakes
• 2 tbsp maple syrup
• 3 tbsp maple vinegar (or 2 tbsp balsamic vinegar)
1 Preheat a dry griddle pan over a high heat and add the quartered nectarines. Cook until charred but still firm. Remove from the pan and set aside.