Roasted Nectarine, Almond & Goats Cheese Salad

Katie-Rose Campbell's Roasted Nectarine, Almond & Goats Cheese Salad celebrates some our favourite summer stone fruits and the delicate botanical flavour of our Native Wildflower Raw Honey. This simple, tasty recipe is sure to be a crowd favourite this summer! Try this for dinner tonight!


  • Yellow and white nectarines
  • Whole almonds, chopped
  • Fresh rocket leaves
  • Cucumber, shaved or sliced
  • Goats cheese
  • Olive oil
  • Meluka Australia's Native wildflower raw honey
  • Fresh lemon
  • Salt + pepper


  1. Cut the flesh off the white and yellow nectarines, then roast them with a drizzle of olive oil for 45 minutes or until golden and starting to char
  2. Toast the chopped up almonds in a frying pan until golden
  3. Arrange the rocket leaves on a serving plate/board
  4. Add the cucumber, roasted nectarines, goats cheese and almonds
  5. Combine honey, lemon juice, olive oil, salt + pepper in a separate bowl
  6. Drizzle over the top of the salad before serving

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