2. NECTARINE AND QUINOA SALAD

Preheat the oven to 170C and grease and flour a 23cm cake tin. Put the crumble ingredients in a food processor and whiz briefly (or put into a bowl and rub together to make a crumbly mixture). Tip out into a bowl.

Put the butter and sugar into the processor and whiz until well creamed. Stop the machine and tip in the vanilla, half the ground almonds and the eggs. Process again for 10 seconds. Scrape down the sides and pulse again.

Tip in the rest of the almonds, the flour and baking powder. Pulse until mixed. Scrape out into the prepared tin. Top with the fruit, then the crumble mixture.

Bake for 40-50 minutes or until a Serves 4-6 as a side, 2 as a light meal Preparation: 10 minutes Cooking: 15 minutes If you resolved to eat more fruit, vegetables and quinoa in 2015 (there are people who do that sort of thing), this salad will sweeten the pill