RECIPE | Baby spinach, nectarine & avo salad

Serves: 6-8

Ingredients:

150g baby spinach, washed

3 nectarines, sliced

2 avocados

100g peanut brittle, chopped

Dressing:

60ml (4 tbsp) extra virgin olive oil

1 orange, juiced

2.5ml (½ tsp) sugar

Salt and freshly ground black pepper

Method:

1) For the dressing, combine all the ingredients and set aside.

2) On a platter, assemble the spinach with the nectarine slices.

3) Before serving add freshly sliced avocado, drizzle over the dressing and sprinkle over the peanut brittle.

• Recipe from 'Feast with Sababa: Middle Eastern and Mediterranean Food ' by Tal Smith, Jacana.