Preheat a grill to medium high. Cut 2 nectarines into wedges and toss with olive oil and a big pinch each of cumin, cinnamon, cayenne and salt. Grill until marked, 2 to 3 minutes per side. Chop and toss with 3 cups cooked rice, the juice of 1/2 lemon, a splash of olive oil, a pinch each of cumin and cinnamon, and 1/4 cup each sliced almonds and chopped dill.
Per Serving: Calories: 188; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 81 milligrams
Photograph by Antonis Achilleos