Moroccan Nectarine & Crispy Onion Salad
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Prep: 10 mins
Cook: 30 mins
Sweet and juicy organice nectarines pair up with top of the spice shop mix ras el hanut to create this refreshing salad.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 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
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
Step by step this way
  • 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.