Grilled nectarine and lentil salad

With a moreish red pepper pesto.
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Recipe from: 23 March 2016
Preparation time: 30 min
Cooking time: 20 min


  • 1
    whole nectarine - sliced into wedges
  • olive oil
  • 2
    cooked lentils
  • apple cider vinegar
  • 3
    baby cucumbers - sliced
  • fresh baby herb leaves
  • 100
    Chevin goat's cheese - crumbled
  • PESTO:
  • 2
    red bell peppers
  • olive oil
  • 1
    cashew nuts - toasted
  • 3
    Pecorino cheese -grated
  • 1
    garlic - roasted
  • salt and pepper to taste
Servings: Change Serving


  • Preheat the oven grill.

    Make the pesto by rubbing the peppers with oil and placing under the grill. Turn the peppers regularly and grill until the skin is black and blistered in spots.

  • Place the peppers in a bowl and cover the bowl with plastic wrap so that the peppers sweat and cool down. Once cooled, peel off the skin and de-seed the peppers.

  • Place the peppers in a blender with the nuts, cheese and garlic.
  • Blend to a paste, adding more olive oil as needed and season to taste.

  • Lightly brush the nectarine wedges with olive oil and neatly grill on a griddle pan on each side until griddle marks appear. Set aside.

  • Drizzle the cooked lentils with some olive oil and a splash of apple cider vinegar. Add the cucumber and mix through.
  • Top the lentils with the nectarine wedges and then with the cheese and herbs.
  • Dot the salad with the pesto and serve the rest of the pesto on the side.

    Reprinted with permission of Hein Stirred. To see more recipes, click here.

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    Read more on: recipe  |  summer  |  healthy  |  nectarines  |  salad


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