Salads

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
15

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Ingredients

4 nectarine halved
1 tbsp low GI honey
2 tsp Dijon mustard
2 tsp white wine vinegar
2 tbsp extra virgin olive oil
2 cups fresh rocket leaves or salad leaves
50 g reduced fat feta cheese
⅓ cup walnuts halves, toasted, or almonds
ground black pepper

Method

Nectarines

Preheat oven to 180°C. Line a small baking dish with baking paper. Place nectarine halves, skin side down. Brush with honey. Roast until golden. Set aside to cool. Once cooled, cut into even slices.

Dressing

In a bowl, whisk together Dijon mustard and vinegar. Whisk in olive oil. Add pepper and combine.
In a large bowl, toss lettuce with enough of the dressing to lightly coat (you may not need all of the dressing). Turn out salad leaves on a large platter.
Scatter sliced nectarines over the leaves
Sprinkle with feta cheese and walnuts.

Notes

Dairy free? Omit cheese altogether.

Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

A low GI diet focuses on the quality of carbohydrates you eat. Good carbohydrates (or low GI carbohydrates) are more slowly digested helping keep your blood sugars stable, whereas bad carbohydrates cause your blood glucose levels to peak and crash. Want to know which carbohydrates are best for you? Try our swap it tool!

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