Grilled nectarine and goat's cheese salad

Brush the nectarine wedges and the asparagus lightly with olive oil and grill on a hot grill pan.Set aside.

Place the oyster mushrooms on a baking tray, drizzle with olive oil, season with salt and pepper and roast in a hot oven for about 20 minutes, turningonce, until golden brown and crispy.

Drizzle some olive oil onto each goat’s cheese round, sprinkle with Veggie Rub and place under a hot grill for 1 minute (just to allow the centre of the cheese to soften and the top to be slightly browned).

Place the watercress onto a platter and add the grilled nectarines, asparagus, oyster mushrooms and goat’s cheese.

Dress and serve immediately.

In a saucepan, add the chopped nectarines, sugar and lemon juice. Cook for about 3-4

minutes until slightly thick and reduced. Remove from pan and whisk in the olive oil. Allow

to chill before dressing the salad.

TIP 1: Try using walnut or hazelnut oil in the dressing instead of olive oil.

TIP 2: The grilled goat’s cheese will be equally delicious with Italian or Provençal Rub and most definitely NoMU Egyptian Dukkah!

 

Ingredients

• 1 packet watercress
• 4 nectarines, pits removed, sliced into wedges
• 1 punnet asparagus
• 1 punnet oyster mushrooms
• 100g goat’s cheese, sliced into think rounds
• Olive oil
• NoMU Veggie Rub

• nectarine dressing
• 1 nectarine, roughly chopped
• 20ml brown sugar
• Juice of 1 lemon
• 30ml water
• 30ml olive oil