- A 400g punnet of nectarines
- 1 tsp ras el hanout
- 1 tbsp honey
- A handful of mint
- 2 large handfuls of watercress
- A handful of flaked almonds
- 1 onion
- 1 tbsp olive oil
- Sea salt
- 1.
Preheat your oven to 200ºC/Fan 180ºC/Gas 6. Halve your nectarines. Use a teaspoon to scoop out the stones. Set the nectarines in a roasting dish, cut side up. Roast 15 mins or till everything is tender, sticky and sweet.
- 2.
Halve, peel and thinly slice your onion. Toss with 1 tbsp oil and a pinch of salt. Arrange around your nectarines or in a separate dish and cook for 10 mins (i.e. add them after the nectarines have been in the oven for 5 mins).
- 3.
Blend 4 of the nectarine halves with the ras el hanut and honey till smooth. Taste. Add more honey or ras el hanut, as needed. Gently mix the watercress with the dressing.
- 4.
Slice the remaining nectarines. Strip the mint leaves from the stalks. Gently mix the nectarine slices and mint into the salad.
- 5.
Set a frying pan over medium heat. Add the almonds. Toast till just golden. Scatter the roasted onion slices and toasted almonds over the top of the salad and serve.
