This easy salad comes with a fantastic combo of grilled peaches, fresh blueberries, spinach and broad beans.
It's as delicious as nutritious, perfect to celebrate the bounty of the summer harvest.
Cook the broad beans in a pot of boiling water for 8 min, then drain and set aside.
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Meanwhile, cook nectarine wedges on a griddle pan for 2 minutes on both sides until tender and charred.
Next, shred the spinach, thinly slice the onions, and chop the walnuts.
For the vinaigrette, mix oil, lemon juice, parsley, salt, and pepper in a cup.
To serve, add all the ingredients to a bowl and toss well.