GRILLED NECTARINE & LENTIL SALAD
Transform your ordinary salad into a burst of flavours with this quick and healthy grilled nectarine & lentil salad. Sweet smokiness from grilled nectarines combined with peppery rocket, slightly salty feta and crunchy toasted almond flakes will make this salad a winning number for lunch or dinner. Vegetarian & gluten free.
Ingredients
For the salad:
- 1 tbsp olive oil
- 2 nectarines cut in quarters
- 1 tbsp maple syrup
- 1 cup cooked lentils
- 2 cups firmly packed rocket salad (arugula)
- A generous sprinkle of feta cheese (leave out for vegan option)
- 2 tbsp pomegranate seeds (optional)
- 2 tbsp almond flakes
For the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp Maple syrup
Instructions
- Heat up 1 tbsp olive oil in a hot grill pan. Place the nectarines (flesh side down) in a pan and grill for 30-60 seconds on each side. Pour 1 tbsp maple syrup over the nectarines and toss the nectarines over the pan. Cook for a further 1-2 minutes until slightly caramelised. Set aside.
- In a salad bowl, combine lentils, rocket and feta and mix well.
- To toast almond flakes, heat up a non-stick pan. Add the almond flakes into the dry pan and keep tossing until golden brown (1-2 minutes). Set aside.
- To make a dressing, combine olive oil and lemon juice and whisk well. Slowly add the maple syrup until you reach the right balance between sweet & sour.
- Add the grilled nectarines into the salad bowl. Pour the dressing over the salad (you might not use all of it, so add a little at a time) and mix well. Sprinkle with toasted almond flakes and pomegranate seeds and serve immediately.
Tried this recipe?Let us know how it was!