Stone fruits (anything with a pit in the centre) are a defining food of summertime. As soon as nectarines hit the shelves I fill up the fruit bowl so we can all snack on them but they’re also amazing grilled. Simply oil cut sections of nectarine and grill them on a griddle or BBQ. The sugar chars and gives the fruit a savoury flavour that is delicious in salads. You can use regular balsamic vinegar in this dressing or for a thicker consistency use your homemade balsamic glaze.
Iron helps to regulate blood sugar which in turn regulates energy and mood; an essential part of managing depression. SPINACH
INGREDIENTS
Serves 2 Adults & 2 Kids
3 nectarines
2 balls of buffalo mozzarella
80g spinach, rocket, watercress mix
2 tbsp balsamic vinegar or glaze
2tbsp olive oil
1 tbsp honey
1/4 tsp salt
pinch of chilli flakes
2 tsp of chopped almonds
a little veg oil for grilling the nectarines
- Empty the leaves onto a serving plate or bowl then tear the mozzarella into thirds and nestle in the leaves. Put the oil, balsamic, honey, chili flakes and salt into a small jar and shake vigorously to combine then leave aside until the nectarines are ready.
- Cut the nectarines into quarters and toss in a little vegetable oil then place flesh down onto a very hot griddle or BBQ. Do not move until the flesh has griddle marks then char the other side of the flesh.
- Add the nectarines to the leaves and mozzarella then shake the dressing again before drizzling all over the salad and finish with a sprinkling of chopped almonds.
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