Grilled Nectarines with Balsamic, Arugula, and Cashew Cream
A gorgeously simple salad with the sweetness of grilled nectarines, the crunch of fresh arugula, and the creaminess of vegan cashew cream. Serve it as a side dish or for a light lunch.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 as a side, 2 for a light lunch
- 1/3 cup cashews soaked for at least 2 hours
- 1/4 cup water
- juice of half a lemon
- pinches a couple of of salt
- 3 nectarines you can also use peaches but remove their skin first
- 2 tsp flavour neutral oil
- 2 cups rocket arugula
- 2 cup watercress
- 1/4 leaves basil large ones torn
- 2 tbs balsamic syrup
- 1 tbs toasted hazelnuts roughly chopped
Begin by making the cashew cream. If using mozzarella you can skip this step. Place the drained cashews, 1/4 cup water, lemon juice and salt in a blender. Blend until smooth and creamy. Place into a small serving jar and refrigerate.
Place a small grill pan over a medium-low heat. Bring to the pan to temperature and lightly brush with the oil. Slice the nectarines. You can go with big chunky slices or slivers as I have. The choice is yours. Place half the nectarine slices in the pan and leave for a minute before flipping over. Cook for another minute before removing to a plate and repeating with the remaining nectarine.
Toss the rocket (arugula), basil and watercress together in a serving bowl. Top with the grilled nectarines and drizzle the balsamic syrup over the top. Add a few dollops of the cashew cream (or mozzarella, if using) and finally the chopped hazelnuts. Serve immediately.
Calories: 110kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Sodium: 11mg | Potassium: 378mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1135IU | Vitamin C: 14.5mg | Calcium: 47mg | Iron: 1.2mg