Healthy Twists’ Summer Salad with Maple Roasted Nectarines

Ingredients for the salad

• 125g pre-cooked quinoa
• 1 gem lettuce heart
• 4 spring onions, finely sliced
• 6 radishes, sliced
• Large handful of flat-leaf parsley, roughly chopped
• 1 courgette, ribboned
• ¼ cucumber, sliced

For the nectarines

• 4 nectarines (apricots, peaches or plums also work well)
• 2 sprigs fresh thyme, leaves only
• 3 tbsp pure Canadian maple syrup (preferably golden for its delicate taste)
• 2 tbsp extra virgin olive oil

For the dressing

• 2 tbsp coconut yoghurt
• 2 tbsp extra virgin olive oil
• 1 tbsp pure Canadian maple syrup (preferably amber for its rich taste)
• 1 tsp wholegrain mustard
• Juice of ½ lemon
• Salt & pepper

1. Cook the quinoa according to the packet instructions or used pre-cooked.

To roast the nectarines

1. Heat the oven to 220°C/200C° Fan/425°F. Line baking tray with baking paper.
2. Arrange the fruit halves cut side up onto the baking tray.
3. In a small bowl mix together the golden maple syrup and the extra virgin olive oil, then drizzle over the fruit.
4. Remove the thyme leaves from the stalks and scatter them over the fruit halves.
5. Place in the oven and roast for 20-25 minutes, until the fruit is soft, syrupy and golden.

To make the maple and lemon dressing

1. In a small bowl add the extra virgin olive oil, amber maple syrup and lemon juice, then stir together.
2. Add the coconut yoghurt, wholegrain mustard, a grind of salt and pepper to taste and stir until all the ingredients are smooth. For a thicker dressing add another tablespoon of coconut yoghurt.

To serve the salad

1. Find a suitable serving dish and start to layer up all the salad ingredients. Add the courgette ribbons, gem lettuce leaves, sliced cucumber, radish and spring onions and scatter over the pre-cooked quinoa and roughly chopped parsley leaves.
2. Once the nectarine halves have cooked, allow to cool slightly before placing on the salad. Then drizzle over the dressing and serve.