Spring Roasted Nectarine Salad

A great warm weather salad to enjoy on its own or with some toasted sourdough and a drizzle of olive oil.

serves 6

What you need

2 ripe nectarines

Punnet of strawberries, cut into quarters

Punnet of cherry tomatoes, halved

120g loose leaf salad mix

1 spanish onion, thinly sliced

2 tablespoons apple cider vinegar

3 tablespoons vino cotto

Toasted flaked almonds

Olive oil

Salt to taste

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What to do

Pre-heat oven to 180C.

First, remove the stone from the nectarines, halve, and then slice the halves into quarters. Arrange in an oven proof dish lined with baking paper and pour in a bit of olive oil. Carefully rub the oil into the nectarine slices, making sure they are fully coated. Bake for 20 minutes. Remove from oven and allow to cool.

While the nectarines are cooking, place the sliced onion into a small bowl. Pour in the apple cider vinegar and fully coat. You could do this step the day before and leave the onion and vinegar mixture in the fridge overnight to really meld. This will the make onions nice and sweet.

When you are ready to eat, arrange the ingredients on a serving plate and drizzle with the vino motto and salt just before serving.

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