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Roasted Nectarines, Peaches and Beets with Dukkah recipe from best-selling cookbook authors, Two Raw Sisters

We Are Sprout 2 mins read
Two Raw Sisters

Roasted Nectarines, Peaches and Beets with Dukkah recipe from best-selling cookbook authors, Two Raw Sisters

 

Grown around Australia and in season from October to April, nectarines and peaches capture the taste of long sunny days and warm nights, and are a good source of vitamins, minerals, antioxidants, fibre, and prebiotics. Perfect as a quick snack, these juicy stone fruits with their delicate, fresh flavours are an excellent addition to zest up a salad – and can be taken to a new level when roasted or grilled.

 

From across the ditch, NZ's best-selling cookbook authors Two Raw Sisters – Rosa and Margo Flanagan – have teamed up with Aussie brand agency We Are Sprout to highlight the power of fresh fruit and veg, and share a delicious summer salad recipe: Roasted Nectarines or Peaches and Beets with Dukkah.

 

Fresh nectarines or peaches (or both!) and beetroots are roasted in a 180C oven with shallots, rosemary, sea salt and pepper, plus a drizzle of oil, for 20 minutes. The roasted beets and nectarines are presented on a bed of rocket with avocado cubes then dressed with a home-made balsamic-apple cider-shallot vinaigrette, before being topped with dukkah.

 

RECIPE: Roasted Nectarines, Peaches and Beets with Dukkah

 

INGREDIENTS

3 large beetroots, cut into quarters

Flesh of 3 nectarines (peaches - or both!), cut into quarters

½ small shallot, finely chopped

1 sprig rosemary, leaves removed and finely chopped

Pinch of sea salt

Black pepper oil

 

Vinaigrette

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

½ shallot, finely chopped

½ tablespoon apple cider vinegar

Pinch of sea salt

 

To serve

Fresh rocket

Flesh of 1 avocado, cut into cubes

Dukkah

 

METHOD

Preheat oven to 180C. Place beetroot, nectarines/peaches, shallot, rosemary, sea salt and pepper on a baking tray and drizzle with oil. Toss everything together. Roast for 20 minutes, then turn the oven to grill function and grill for 2-3 minutes.

 

For the vinaigrette, place all ingredients in a small bowl and mix to combine.

 

To serve, place a handful of rocket, then scatter roasted beets and nectarines/peaches, avocado, dukkah and a drizzle of vinaigrette. Repeat for another 1-2 layers. Serve the remaining vinaigrette on the side.

 

Enjoy!

 

Two Raw Sisters, Rosa and Margo Flanagan, said: “We believe everyone should benefit from healthier living, and while we take nutrition seriously, we love making cooking practical, relatable and enjoyable for all eaters. We love the inclusion of nectarines or peaches in a summer salad, and it brings added nutritional benefits too. And, if you haven’t tried roasting fruit yet, it is a must! We’re thrilled to team up with We Are Sprout to share our recipe, and to highlight the power of nectarines and peaches.”

 

Rosa and Margo’s journey was inspired by their own personal health challenges – Rosa was an elite athlete before developing an eating disorder, while Margo suffered from chronic fatigue and endometriosis. Finding strength to overcome their challenges together, Rosa became a qualified nutritionist and Margo a culinary aficionado. They launched their first cookbook in 2018 and now have four best-selling cookbooks - Salad, All Eaters Welcome, Two Raw Sisters, and Simply Fancy - as well as app and FODMAP e-book. Visit tworawsisters.com 


Contact details:

Jess Stebnicki, jess@wearesprout.com.au

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