Nectarines and peaches top on-trend summer salad ingredients

Grown around Australia and in season from October to April, nectarines and peaches capture the taste of long sunny days and warm nights, and are a good source of vitamins, minerals, antioxidants, fibre and prebiotics.

As inspiration, Two Raw Sisters have created a new summer salad: Roasted Beets and nectarines with Dukkah.

In an Instagram post, We Are Sprout said they were excited to announce the partnership.

“These two delightful ladies are making serious waves in NZ, from best-selling cookbooks, to advocating delicious, nourishing food,” the post says. “The Sprout tea are shameless foodies, with an insatiable appetite for great ideas, so naturally this partnership made a lot of sense.”

Rose and Margo Flanagan say they believe everyone should benefit from healthier living, and while they take nutrition seriously, they also love making cooking practical, relatable and enjoyable for all eaters.

“We love the inclusion of nectarines or peaches in a summer salad, and it brings added nutritional benefits too,” the pair say. “And, if you haven’t tried roasting fruit yet, it is a must!”

“We’re thrilled to team up with We Are Sprout to share our recipe, and to highlight the power of nectarines and peaches,” Rosa and Margo conclude.

 

 

 

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RECIPE: Roasted Beets and Nectarines with Dukkah

Ingredients

• 3 large beetroots, cut into quarters
• Flesh of 3 nectarines, cut into quarters
• ½ small shallot, finely chopped
• 1 sprig rosemary, leaves removed and finely chopped
• Pinch of sea salt
• Black pepper oil

Vinaigrette

• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• ½ shallot, finely chopped
• ½ tablespoon apple cider vinegar
• Pinch of sea salt

To serve

• Fresh rocket
• Flesh of 1 avocado, cut into cubes
• Dukkah

Method

1. Preheat oven to 180C. Place beetroot, nectarines, shallot, rosemary, sea salt and pepper on a baking tray and drizzle with oil. Toss everything together. Roast for 20 minutes, then turn the oven to grill function and grill for 2-3 minutes.
2. For the vinaigrette, place all ingredients in a small bowl and mix to combine.

To serve, place a handful of rocket, then scatter roasted beets and nectarines, avocado, dukkah and a drizzle of vinaigrette. Repeat for another 1-2 layers. Serve the remaining vinaigrette on the side.