Saladsdeliciouslyella
Grilled Nectarine Rainbow Bowl
Impress at summer barbecues with this vibrant main meal salad. The quinoa and lentils are both excellent sources of plant-based protein and fibre; teamed with bright leafy greens, juicy nectarines, sweet blueberries and crunchy spiced walnuts, this salad is a thing of joy.
👥 6 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●pan
- ●griddle
- ●bowl
- ●whisk
- ●peeler
📝 Preparation Steps
1
Begin by making the spiced walnuts. Preheat the oven to 150°C fan / 320°F. Spread the nuts out on a baking tray and place in the oven for 12–⏱️ 15 minutes, until darkened and fragrant.
walnuts4 oz
2
When ready, remove from the oven and allow to cool slightly. Then place the nuts into a medium saucepan with the maple syrup, smoked paprika and ground cinnamon. Heat until the liquid begins to bubble, then cook for 3–⏱️ 4 minutes until thickened and all of the walnuts are coated and glossy. Place onto a parchment-lined baking tray, sprinkle with flaky sea salt and set aside to cool while you make the remainder of the salad.
maple syrup3 tablespoonssmoked paprika1 teaspoonground cinnamon0.5 teaspoonwalnuts4 oz
3
If you are cooking with dried lentils, place them in a medium saucepan and fill with cold water. Bring to a gentle simmer and cook for 12–⏱️ 15 minutes until tender. Then drain and run under cold water to halt the cooking process. Set aside.
4
While the lentils are cooking, prepare the quinoa by placing it in a medium saucepan with 250ml / 8.5 fl oz water. Bring to a gentle simmer and cook uncovered for 10–⏱️ 12 minutes, until the water has almost all been absorbed. Then turn off the heat, cover and leave to steam in the residual heat for a further 5–⏱️ 7 minutes.
5
To prepare the nectarines, slice each in ½ and remove the stones. Lightly brush with olive oil. Place a griddle pan over medium–high heat and place the nectarines, cut side down, onto it. Cook undisturbed for 3–⏱️ 4 minutes or until charred. Remove from the heat and allow to cool.
6
To make the dressing, whisk together the lemon juice, mustard and maple syrup into a medium bowl. Then slowly stream in the olive oil, whisking as you go, until you have a smooth and glossy dressing. Add a pinch of salt and pepper to season.
maple syrup3 tablespoons
7
Using a vegetable peeler, peel the carrots into long ribbons.
8
Place the cooked lentils, quinoa and rocket in a medium bowl, drizzle over the dressing and toss to combine. Pour this mixture onto a serving platter and top with the carrot ribbons, grilled nectarines, blueberries, spiced walnuts and scatter over the fresh basil before serving.
walnuts4 oz
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