With such an abundance of stone fruit at wonderful prices at the moment, this seemed the perfect compliment to a great summer steak.


  • Bag of Mixed Lettuce

  • 3 tbsp Olive Oil

  • 1 tbsp Balsamic Vinegar

  • 2 Nectarines

  • 2 Peaches

  • 1 Mango

  • 2 Bananas

  • 4-6 Strawberries

  • Pine nuts to garnish

  • Salt to season


  • 1.

    Peel the bananas and slice

  • 2.

    Slice the nectarines into large pieces

  • 3.

    Slice the Peaches in to large pieces

  • 4.

    Slice the Mango into large pieces (leaving the skin on)

  • 5.

    Lightly salt all the fruit (this brings out the flavours)

  • 6.

    Heat a frypan and add a little olive oil

  • 7.

    Add the fruit to the pan and fry on a high heat, tossing frequently until some fruit are just starting to brown.

  • 8.

    Put aside pan with fruit in it to cool

  • 9.

    In a large bowl, add the salad leaf mix

  • 10.

    Mix Olive Oil and Balsamic vinegar together and pour over lettuce

  • 11.

    Coat the lettuce leaves well with the vinegarette mix

  • 12.

    Serve lettuce onto salad plates or platter

  • 13.

    Roughly spoon the cooling fruit over the lettuce and garnish each plate with a strawberry

  • 14.

    Garnish liberally with pine nuts

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 272kj
  • Fat Total 11g
  • Saturated Fat 1g
  • Protein 3g
  • Carbohydrate 44g
  • Sugar 32g
  • Sodium 901mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The pine nuts are even more enhanced if they are browned in the oven slightly before being added to garnish the salad, it adds an extra nutty flavour to the texture change, especially as the warm sweet fruit tend to wilt the salad a little

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