Who would have thought nectarine would go so well in a salad. Thank you Madeleine for opening our eyes to this tasty combination.

Serves 4

Ingredients:

1 tbsp of coconut oil

1 tsp of smoked paprika

2 crushed garlic cloves

4 corn on the cobs, kernels removed

1 can of chickpeas, drained

2 nectarines, sliced

150g of cherry tomatoes, sliced

50g of rocket

Sea salt and pepper

30g of toasted sunflower seeds

Heat a pan to a high heat and add the coconut oil, allow it to melt then add in the smoked paprika and garlic. Stir for a few seconds then add in the corn kernels, chickpeas and a pinch of salt and pepper and cook for 10 minutes.

While this is cooking heat a griddle pan, brush with oil and griddle the nectarine slices for a minute each side.

Plate the rocket and stir in the corn and chickpeas, top with the cherry tomatoes, sunflower seeds and grilled nectarines.

Click the link to see more of Madeleine’s recipes.

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