Calories 280, Fat 23g, Saturates 2.0g, Carbohydrates 6.7g, Sugars 5.5g, Protein 10g, Salt 0.08g
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.
To make the almond ricotta, place all the ingredients into a high powered blender and process until smooth.
In the same griddle pan, add the oil, garlic, almonds and salt. Sauté for a couple of minutes and stir in the maple syrup. Allow to bubble and coat the nuts before adding the vinegar. It should sizzle a little. Remove from the heat.
Assemble the salad by topping the spinach leaves with the nectarine segments, spoon over little mounds of ricotta and drizzle over the dressing and almonds. Garnish with mint leaves and serve immediately.
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