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Seared Stone Fruit Salad

with Goat Cheese and Toasted Almonds

4.5(3)

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Calories

:

300 kcal

Protein

:

8g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Milk
Sulphites
Almonds
Soy
Sulphites
Egg
Gluten
Milk
Mustard
Peanuts
Sesame
May contain traces of allergens

This fresh stone fruit salad is vibrant, sweet and full of summertime flavours! Herbaceous basil, toasted almonds and creamy goat cheese take this appetizer to the next level. Ingredients: Peaches • Spinach • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Almonds • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Fresh basil.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 unit(s)

Stone Fruit

¼ cup

Goat Cheese, crumbled

(Contains: Milk)

113 g

Baby Spinach

1 tbsp

Balsamic Vinegar

(Contains: Sulphites)

7 g

Basil

28 g

Almonds, sliced

(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

¼ tsp

Sugar*

Nutrition Values

Calories300 kcal

Fat24 g

Saturated Fat4.5 g

Carbohydrate17 g

Sugar10 g

Dietary Fiber5 g

Protein8 g

Cholesterol10 mg

Sodium240 mg

Trans Fat0.2 g

Potassium600 mg

Calcium125 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Bowl

•Measuring Spoons

Cooking Steps

1

Halve, then pit stone fruit.
Roughly chop basil.
Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Reheat the same pan over medium-high. When hot, add stone fruit halves flesh-sides down. Sear for 1-2 min, until lightly golden. Transfer stone fruit to a plate.

2

To a large bowl, add vinegar, 2 tbsp oil and 1/4 tsp sugar. Season with salt and pepper, then whisk to combine.

3

Cut seared stone fruit into 1/4-inch slices.
To the bowl with dressing, add spinach, stone fruit, basil and half the almonds. Toss to combine.
Divide stone fruit salad betwen plates, then sprinkle goat cheese and remaining almonds over top.

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