• Description:

    A nutritious and delicious high in antioxidants Summer salad

  • Ingredients:

    2 packets kale an broccoli leaf mix (300g), washed

    1/2 cup (125ml) quinoa, cooked according to packet instructions

    4 nectarines, halved

    Olive oil

    Salt and freshly ground pepper

    1 tbsp (15ml) brown sugar

    150g ricotta cheese

    6 baby radishes, thinly sliced

    Handful of pomegranate seeds


    For the honey and mustard vinaigrette

    2 tbsp (30ml) honey

    1 tsp (5ml) dijon mustard

    Few leaves of fresh thyme

    Zest and juice of 1 lemon

    1/4 cup (60ml) olive oil

    Salt and freshly ground pepper

  • Method:

    1. Preheat oven to 180C.
    2. Place cooked quinoa onto a baking tray and spread out thinly.
    3. Place in oven for about 10 minutes or until lightly toasted and crunchy. Remove and set aside.
    4. Drizzle the halved nectarines with a little olive oil and season lightly with salt, pepper and a sprinkle of brown sugar.
    5. Heat a grill pan until hot and grill nectarines for a few seconds on both sides or until lightly charred.
    6. Arrange kale and broccoli leaf mix onto a platter and scatter with the grilled nectarines, ricotta cheese, radishes and pomegranate seeds.
    7. Sprinkle over the toasted quinoa and dress lightly with the honey and mustard
    8. vinaigrette just before serving.
    9. To Make the vinaigrette: Place all ingredients into a small jar and shake until emulsified, smooth and creamy.
    10. Season to taste.

    Serves: 4