Dairy-free Grilled Nectarine and Asparagus Salad

1. If toasting the chopped almonds- line a baking tray with baking paper and preheat the oven 180°C/356°F. Place the chopped almonds on the baking tray and bake in the oven for about 15 minutes until the insides of the chopped almonds are a nice golden brown. This may be a bit quicker if the chopped almonds are very small pieces).

2. Cook the quinoa as directed by the brand. When the quinoa is done, remove from the heat.

3. While the quinoa is cooking, in a grill pan (or frying pan), melt the coconut oil on low/medium heat. Grill the asparagus, and when halfway done add the nectarines, turning the asparagus and the nectarines over a few times, especially to get the nice grill marks on the nectarines. The asparagus should be nicely grilled and tender, and the nectarines should be soft.

4. In a large bowl, combine the quinoa, rocket, asparagus, nectarines, basil and chopped almonds.

5. In a small bowl or cup, whisk up the olive oil and balsamic vinegar and pour over the salad and combine.