GRILLED NECTARINE & SPICED PECAN SUMMER SALAD

Grill nectarines to make them extra juicy in this mouthwatering summer salad. No fancy ingredients required for this one, just simple fresh flavours topped with sticky spiced pecans.

Delicious as light lunch or enjoy as a BBQ side.

Time to create: 20 minutes

Servings: 2 as light lunch, 4 as a side

Grilled Nectarine and Spiced Pecans Summer Salad

Ingredients

For the spiced pecans:

• 70g pecans

• 1 tbsps maple syrup

• 1 tsp smoked paprika

• 1/2 tsp ground cinnamon

• Pinch of sea salt

For the Salad:

• 3 ripe nectarines, stoned and cut into eighths lengthways

• 1/2 a cucumber (finely sliced)

• 4 tbsp extra virgin olive oil, plus extra for brushing

• 2 tbsp balsamic vinegar

• 1 tsp honey

• 70g rocket

• bunch of basil leaves, roughly torn

• pinch of chilli flakes

• Option to add some crumbled feta

Method

1. Start by making the spiced pecans. Preheat the oven to 170C/150C fan. Evenly spread the nuts across a baking tray and pop in the oven for 12-15 minutes.

2. Remove the nuts from the oven and let them cool slightly before placing in a medium saucepan along with the maple syrup, smoked paprika and ground cinnamon. Heat until the liquid starts to bubble, then cook for 3-4 minutes until the pecans are coasted and glossy. Place the nuts onto parchment-lined baking tray and sprinkle with sea salt. Leave to cool whilst you make the rest of the salad.

3. Heat a frying pan or griddle pan if you have one over a high heat and brush the nectarine slices with some olive oil. Fry/Griddle for 1-2 minutes per side, until charred and caramelised. Remove from the heat and set aside.

4. Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.

5. Add the nectarine, rocket, basil and sliced cucumber to a serving dish. Drizzle the dressing over the top, scatter the pecans and sprinkle a pinch of chilli flakes to serve.

Top tips: Want this salad to be nut free? Replace the pecans with some toasted mixed seeds. Want to add more fruit to the mix, give blueberries a go for a pop of colour and a burst of extra nutrients.