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With ripe nectarines, red grapes, peppery lettuces and slices of tender grilled duck, this is a particularly pretty salad. The unusual dressing complements and brings together all the ingredients.
Grilled duck, sweet potato and apple salad Cook 700g peeled and cubed sweet potatoes in enough boiling water to cover for 6–8 minutes or until tender. Drain well, then cool slightly. To make the dressing, stir 2½ tbsp each 97% fat-free mayonnaise and plain low-fat yogurt with 1 tbsp Dijon mustard in a small bowl. Core and chop 1 large green apple and toss with 2 tbsp lemon juice in a large mixing bowl. Add 3 celery stalks and 4 spring onions, all thinly sliced, then stir in the dressing. Fold in the sweet potatoes and the hot sliced duck. Serve the salad warm, on a bed of salad leaves. * Use 4 peaches instead of the nectarines. * If you can't find toasted pepitas (pumpkin seeds), lightly toast the raw ones in a dry frying pan for a few minutes, watching that they don't burn.
Nectarines are high in vitamin C, fibre and betacarotene (the darker the colour of the flesh, the higher the carotenoid content). They also offer B complex vitamins.