CUCUMBER WITH ROASTED NECTARINE & SMOKEY PAPRIKA ALMONDS SALAD
CUCUMBERS WITH ROASTED NECTARINE AND SMOKEY PAPRIKA ALMONDSA winner of a salad. Lovely looking and super easy to make, filled with summer flavours.Serves 6 to 8 2 tbsp OLIVE OIL2 tsp SMOKED PAPRIKA2 tsp SALT2 tsp MAPLE SYRUP (or HONEY)1 cup (120g) NATURAL ALMONDS4 NECTARINES cut into wedges2 TELEGRAPH CUCUMBERS, peeled, seeds removed, diced into bite size pieces2 tbsp SHERRY VINEGAR¼ cup (10g) CURLY PARSLEY, finely chopped½ cup (20g) BASIL LEAVES20g IBERICO or PECORINO CHEESE, shaved Preheat oven to 200°C.Line a baking tray with baking paper. In a small bowl mix the olive oil, paprika, salt with the maple syrup (or honey). Add the almonds and mix until they are well coated. Pour the spiced almonds on to the prepared baking tray and bake for 10 minutes. Then add the nectarines and give the tray a good shake so the nectarines get coated in the paprika mix too and cook for 5 minutes longer. Remove from the oven and set aside to cool a little. To serve: mix the cucumbers, sherry vinegar and herbs in a large serving bowl; add the almonds, nectarines and cheese, tossing gently to combine.