Grilled Nectarine, Almond Ricotta and Spinach Salad

Categories: Desserts Recipes Sweet Treats

This recipe shows you how to make a delicious salad as well as a vegan ricotta cheese.

Skill level: Basic

Servings: Serves: 2 as a light main, 4 as part of a meal

Nutritional Information:

Per 100g

Calories 280, Fat 23g, Saturates 2.0g, Carbohydrates 6.7g, Sugars 5.5g, Protein 10g, Salt 0.08g

Ingredients

For the Salad:

3 large

nectarines, ideally still slightly firm, quartered

225g (1 cup, packed)

Baby Leaf Spinach, washed

Small handful

fresh mint, leaves only

For the Almond Ricotta:

225g (1 cup)

Flaked Almonds

2 tbsp

Cold Water

1 tsp

Sea Salt Flakes

1 tsp

lactic acid powder or lemon juice

For the Dressing:

2 tbsp

Olive Oil

3 tbsp

whole, skin-on almonds

Clove Garlic, crushed

1 tsp

Sea Salt Flakes

2 tbsp

Maple Syrup

3 tbsp

maple vinegar (or 2 tbsp balsamic vinegar)

Method

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.

Grilled Nectarine, Almond Ricotta and Spinach Salad

This recipe shows you how to make a delicious salad as well as a vegan ricotta cheese.