This recipe turns the expected on its head, swapping a fruit which you might expect to enjoy raw for a cooked version and a vegetable which you might usually cook for its raw form. I hope you'll be pleasantly surprised though. It's such a simple but fresh tasting, delicious salad- great on its own or as a side dish. Be sure to save the dressing recipe too- it's one that I come back to time and time again.
Three great health benefits: good source of fibre, promotes healthy skin, beneficial for bone health
Serves 1, or 2 as a side salad
Ingredients:
1 nectarine, cut in half & with the stone removed
1 handful baby leaf spinach
1 handful sugar snap peas
1 tbsp hazelnuts, roughly chopped or crushed
Olive oil, for drizzling
1 tbsp extra virgin olive oil
1 tsp maple syrup
1 tsp Dijon mustard
1 tsp apple cider vinegar
Sea salt and black pepper, to taste
Method:
1) Warm a griddle pan over a medium high heat and drizzle the nectarine with a little olive oil. Place on the griddle pan and cook for a few minutes on each side, taking care not to move the fruit around too much (as this will prevent the griddle lines forming).
2) Meanwhile, make the dressing by whisking together the extra virgin olive oil, maple syrup, Dijon mustard and apple cider vinegar. Season to taste with the salt and pepper.
3) To serve, toss together the spinach leaves and sugar snap peas on a plate before topping with the hazelnuts and nectarines, & drizzling with the dressing. Enjoy immediately.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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