Ingredients (Serves 1)
2 tsps extra virgin olive oil
1/2 tbsp balsamic vinegar
1-2 tsps runny honey
A pinch of sea salt and ground black pepper
1 tsp coconut oil
100g ripe nectarine, sliced or quartered
A handful of rocket leaves
A small handful of basil leaves
30g feta cheese (use dairy free if preferred)
15g pecans
Nutrition
Per Serving: 395 Calories, 21g Carbs, 8g Protein, 31g Fat
Preparation
Place the pecans in a frying pan over a low flame
Season lightly with salt
Toast gently for 3-5 minutes, stirring occasionally until lightly browned and fragrant
Remove the pan from the heat and set aside
Make the dressing by mixing the oil, balsamic vinegar, honey, salt and pepper then set aside
Melt the coconut oil in a griddle pan, skillet or frying pan
Place over a medium flame and add the nectarine
Cook for 5-6 minutes, turning halfway using a spatula or fish slice
Place the rocket leaves and basil in a serving bowl
Top with the nectarine, feta, and pecans
Drizzle the dressing over the top