2 servings
Prep: 30 mins,
Cooking: 20 mins
With a moreish red pepper pesto.
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Ingredients (11)
1 | nectarine — whole, sliced into wedges |
2 cup | lentils — cooked |
apple cider vinegar | |
3 | baby cucumbers — sliced |
micro herbs | |
100 g | chevin — crumbled |
For the pesto
2 | red pepper |
handful | cashew nuts — toasted |
3 tbsp | pecorino cheese — grated |
1 | garlic clove — roasted |
salt and freshly ground black pepper — to taste |
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