Grilled Nectarine 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.

Place the nuts and milk in a pot together with a pinch of salt and sugar. Then heat to 90c for several minutes.

Pass the liquid through a fine cloth to remove any nut remnants, place in a container and cool.

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.

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