Grilled Nectarine and Pumpkin Salad

Fresh, vibrant and nourishing - like any good salad should be.


You can use any stone fruit in this salad, such as peaches and even plums.


  • 6 nectarines
  • 1 punnet of Roma tomatoes
  • 1/2 butternut pumpkin
  • 2 cobs of corn
  • 2 cups of spinach
  • 1 tbsp rice malt syrup (or sweeter of choice)
  • Handful of fresh mint to serve


  1. Cut the nectarines in half and place on a grill pan until charred marks can be seen. 
  2. Dice the pumpkin into 2 cm cubes and remove the corn from the cob. Place both into a pan on medium heat and coat with the rice malt syrup. Put the lid on until cooked through stiring regularly.
  3. Cut the Roma tomatoes in half and wash the spinach.
  4. Lay the spinach out in a serving bowl, top with the pumpkin and corn mix, place tomatoes and nectarines on top and sprinkle with the fresh mint.

Serves 4 as side.

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