Grill, garnish, and savour the festive season with our Grilled Nectarine Salad featuring Better Feta. Charred nectarines, creamy Better Feta, and a rich balsamic glaze come together for a salad that promises an unforgettable burst of flavours!
1 tbsp unsalted vegan butter
2 tbsp caster sugar
50g pecans or walnuts
3-4 ripe nectarines, stones removed and cut lengthways
4 tbsp extra virgin olive oil, plus extra for brushing
2 tbsp balsamic vinegar or glaze
1 tsp maple syrup
½ cup rocket leaves
bunch of basil leaves, roughly chopped
Chilli flakes to taste
- Heat the butter and sugar in a small frying pan over medium heat until the butter has melted. Add the nuts and stir to coat. Continue to cook for 5 mins, stirring until the nuts are crisp and caramelised. Tip the mixture out onto a sheet of baking paper and leave it to cool. Once cooled, roughly chop and set aside.
- Heat your BBQ or grill pan over high heat. Brush the nectarine slices with olive oil. Grill the nectarine slices for 1-2 minutes on each side until they are charred and caramelised. Remove from the heat and add to a large serving platter.
- Add the olive oil, vinegar, and maple syrup together to a jar. Secure the jar with a lid, and shake until well combined.
- To assemble, add the Better Cheddar Tofu Fetta amongst the nectarines and slice open. Arrange the rocket and basil around the slices. Drizzle with the dressing, and sprinkle with candied nuts and chilli flakes.