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!
Ingredients:
- 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
Method:
- 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
- Toast the chopped up almonds in a frying pan until golden
- Arrange the rocket leaves on a serving plate/board
- Add the cucumber, roasted nectarines, goats cheese and almonds
- Combine honey, lemon juice, olive oil, salt + pepper in a separate bowl
- Drizzle over the top of the salad before serving