Brimming with colourful and nourishing veggies, and packed with protein, my super-easy grilled nectarine salad is one of the best ways of making sure you get a hefty dose of your five-a-day. Life is too short for boring salads!
Heat the grill pan on high, and place the nectarines and peppers on the ridges, cut side down. Cook for 7 or 8 mins, until the flesh has softened. Flip over, and continue to cook for another 5-6 mins.
Toast the seeds
While the fruit is cooking, heat a small skillet on medium, and add the seeds. Gently toast for 5 mins, and then add the tamari. Remove from the heat, and mix well. Once cooled, fork over the seeds to break up any clumps which may have formed.
Put together the salad
Place a bed of washed salad leaves onto some plates, and the halved tomatoes and onion rings. If using seitan, tuck the pieces into the leaves at various points. Sprinkle over a few pomegranate arils, pine nuts, and half of the munchy seeds.
Arrange the grilled nectarines and peppers on the top of the salad, and top with the rest of the pomegranate, pine nuts, and seeds. Drizzle over some taratoor, and serve immediately.