Grilled stone fruit has to be a gift from the gods. This ½ fruit and cheese & ½ salad will take any meal to the next level. Getting your 5 a day, doesn’t have to be drab.
If you’re wondering how to get your Kfibre gut health powder into a salad, I’ve got you on that too! Just pop it in the food processer with the dressing. And voila.
Of course, if you’re low FODMAP, you’ll know that nectarines are high FODMAP. That doesn’t mean you have to miss out though. Options are to use white nectarines or even swap for pineapple, which is amazing grilled as well. Of course, omit the garlic from the pesto and replace it with a tsp of garlic infused olive oil.
- Prep time: 10 minutes
- Cooking time: 5 minutes
- Serves: 4
You will need:
- 4 nectarines, cut
- 1 tbsp olive oil
- 4 cups mixed leaves
- ½ cup (3.5oz) bocconcini balls
- 2 tbsp pine nuts
- 1 cup rocket
- 2 tbsp cup pine nuts
- ½ cup (2.3oz) olive oil
- 2 tbsp shaved parmesan
- 1 clove of garlic
- Salt and pepper, to taste
- ½ tbsp lemon juice
- 2 tsp Kfibre
- Heat a griddle pan over a medium heat. Brush cut sides of nectarines with olive oil. Place fruit cut sides down on griddle and cook 2 to 3 minutes on each side until grill marks form. Allow to cool.
- Combine rocket, grilled nectarines, and bocconcini balls in a large bowl and sprinkle pine nuts on top.
- Make the pesto. Place all ingredients in a food processor and whizz until smooth. Scrape down the sides, and whizz again. If the mixture is too thick, add a little extra olive oil to reach desired consistency.
- Drizzle the salad with pesto and serve.
- Swap nectarines for 2 cups pineapple chunks
- Swap the garlic in pesto for 1 tsp garlic infused oil.
Dairy free: Use dairy free feta in place of bocconcini and dairy free parmesan in pesto
Gluten Free: no modifications necessary
By Joanna Baker (APD | RN)