So much for summer drawing to a close...

The sun has been out in full force these last few days… It's been so lovely and hot.

Not that I'm complaining, i'll (probably) never complain about the heat since we get it so rarely, though it is true classic Brit nature to complain whatever the weather...too hot? Too cold? ...never satisfied! :-)

So, as much as I am looking forward to Autumn soups and stews, I'll embrace the summer sun with salad! Throughout the summer, salad concoctions have been appearing on my lunchtime menu- often featuring a fruity accompaniment. I have seen so many strawberry balsamic salads around I figured I'd twist things up a bit (besides my balsamic strawberries made an amazing baked oatmeal!)

So this time I went for the cauliflower rice option to make for a lovely light and crunchy raw salad base but with a touch of sweetness with a little apple juice and sliced nectarine. Next time I may leave out the Rosemary or substitute some basil or spices instead, I love rosemary though I feel it may be better suited to some of my more savoury dishes, still this was pretty damn good and was a fun way to make the most of ripe stone fruit!

Recipe: Cauli-nectarine salad

Serves 1-2

Ingredients:

2 handfuls rocket or mixed salad leaves
1 cup raw grated cauliflower (approx 1/2 a head)
1/4 - 1/2 cup cucumber slices/chunks
light drizzle of apple juice
1 nectarine- sliced
handful of toasted pumpkin seeds (i also sprinkled some toasted buckwheat groats)
sprinkle of fresh rosemary (or sub other herbs/spices see notes above)

Method:

Grate the cauliflower and mix cucumber herbs/spices and apple juice.

Serve over of salad leaves and nectarine slices and seeds on top.

Serve immediately.