• Nectarine, baby greens and sprout salad

    Serves: 4
    Cooking Time: 5 mins

    Ingredients

    • Salad

    • 2 nectarines, stoned and sliced
    • 80g baby greens
    • 40g beetroot sprouts
    • 40g onion sprouts
    • salt and freshly ground black pepper, to taste
    • Dressing

    • 100ml olive oil
    • 20ml (4 tsp) sesame oil
    • juice of 1 small lemon

    Instructions

    1

    Combine all the salad ingredients in a serving dish. Mix all the dressing ingredients in a jug, pour over the salad and serve with crusty bread.

    Notes

    To drink: Klein Constantia Rhine Riesling 2008, with pineapple and cinnamon flavours and a crisp, dry finish.

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