Roasted Apricot and Mozzarella Salad
Summery flavours in this delicious apricot salad. For a vegan dish you could sub avocado for the mozzarella.
4 apricots
1 tsp soft brown sugar
1 tbsp olive oil
Salt and black pepper
1 tsp chopped thyme leaves
Your favourite salad leaves
1 handful cherry tomatoes, halved
1 small handful mint leaves
1 large fresh mozzarella
SEEDS:
100 grams pumpkin seeds
1/2 tbsp olive oil
1/4 tsp smoked paprika
1 tsp soya sauce
1 tsp soft brown sugar
DRESSING:
1/4 tsp dijon mustard
1/4 tsp salt
2 tsp white wine vinegar
3 tsp soft brown sugar
4 tbsp extra-virgin olive oil
APRICOTS
1. Half and de-stone the apricots
2. Place cut side up on roasting tray and sprinkle with the sugar, olive oil, thyme, salt and pepper
3. Roast in oven at 180C (fan) for 20 minutes until golden
SEEDS:
4. Mix together the olive oil, paprika, soy sauce, sugar and season in a bowl
5. Add seeds and mix to coat
6. Spread out on separate roasting tray and roast for 10-12 minutes, stirring halfway through (careful not to burn!)
ASSEMBLY:
7. While apricots and seeds are cooling put all dressing ingredients in a jar and mix well
8. Toss green leaves, cherry tomatoes and mint leaves in the dressing
9. Arrange salad on plate and top with apricot halves, torn mozzarella and scatter with the seeds