Nectarine and Herbed Goats Cheese Salad![]() ![]() ![]() |
IngredientsIngredients
Balsamic Dressing
|
Method |
Energy kJ (kcal) | 977 (233) |
Protein (g) | 5.1 |
Fat (g) | 16.1 |
Saturated (g)
|
4 |
Carbohydrate (g) | 15.6 |
Sugars (g)
|
15.4 |
Sodium (mg) | 206 |
Dietary FIbre (g) | 3.7 |
Zinc (mg) | 6.9 |
Vitamin C (mg) | 45 |
Vitamin A (ug) | 295 |
Vitamin E (mg) | 3.5 |
Method
Combine dressing ingredients in a jug and refrigerate. Chop the herbs roughly and place in a bowl with lemon zest and olive oil, cut feta into 10 even pieces and dampen hands to roll into even balls. Add to the herb mix, coating each ball and set aside to let marinate. Brush the nectarine halves with a little oil. Place on a BBQ, hot plate or griddle pan cut side down for a few minutes or until striped and slightly caramelised. Arrange the salad greens on a platter and top with feta, nectarines and chilli slices. Add any left over herb mix to the salad dressing and serve the dressing in a jug with the salad. Serve alongside your favourite beef or lamb.
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