Grilled Nectarine Salad

Written by Kevin Kapusi Starow

Ingredients Salad

• 10                    Nectarines halved & pip removed
• 5                      Asparagus Spears, green trimmed, blanched & refreshed
• 4                      Baby Beetroot, roasted, peeled & quartered
• 1                      Tomato, peeled & seeded
• 20                    Crostini (thin sliced bread that has been toasted)
•                         Puffed Wild Rice

Almond Milk Ingredients

• 200gm             Toasted Almonds, crushed
• 150 ml             Almond milk (non sweetened)
•                         Salt
•                         Sugar

Blood orange gel Ingredients

• 250 ml             Blood Orange Juice
• 5 gm                Gellan

Method Salad

• I like to grill the nectarines on a hot French grill plate, to get eh bar marks. Do this for all cut sided of the fruit.
• Cut the halves into quarters.
• Slice the sections of tomato into several pieces, as you prefer.

Method Milk

• Place the nuts and milk in a pot together with a pinch of salt and sugar. Then heat to 90c for several minutes.
• Allow to infuse for half an hour, then blend with an immersion blender till smooth.
• Pass the liquid through a fine cloth to remove any nut remnants, place in a container and cool.

Method Gel

• Place the juice into a pot and sheer in the gellan with an immersion blender.
• Heat to 95c to allow the gel to hydrate.
• Remove from the heat and allow to cool.
• Once cool blend with an immersion blender till smooth, adjust with extra juice if required.

Construction

• Arrange a selection of the nectarine quarters, tomato, beetroot, and asparagus spears on your chosen plates.
• Pipe several spots of gel onto your plate.
• Top with the puffed rice and the crostini
• Then flood the plate with the almond milk