Grilled Apricot Salad

Flowering thyme, mozzarella, pink peppercorns & prosciutto SERVES 4 PREPARATION & COOKING 25 MINUTES

Years ago, when I first learnt to appreciate the way Italians use fruit in salads, it changed my concept of a salad for good. It took it from a wimpy side dish to a true gastronomic experience. This recipe is about celebrating texture sand brightness, and I think you’ ll love it.

8 ripe apricots 8 sprigs of fresh thyme,

ideally the flowering kind olive oil 2 tablespoons white wine

vinegar extra virgin olive oil 1 big pinch of pink

peppercorns ½ a red onion 2 large handfuls of salad leaves, such as escarole, Castelfranco, wild rocket 4 slices of higher-welfare

prosciutto 125g ball of mozzarella

cheese 1 lemon

1. Put a griddle pan on a high heat. Halve and destone the apricots then, on a platter, toss with half the thyme sprigs and 1 tablespoon of olive oil. Place the dressed fruit cutside down on the hot griddle for 6 minutes or until charred and caramelised, turning halfway. 2. Meanwhile, pour the vinegar on to the platter with 2 tablespoons of extra virgin olive oil. Crush and crumble the pink peppercorns over the platter, then peel, very finely slice and sprinkle over the onion, giving it a little mix in the dressing to lightly pickle it. Pick through your salad leaves, tearing or slicing the larger ones. Add to the platter and gently toss together, then season to perfection. Tear the prosciutto and let it drape over in waves. 3. Gently tear open the mozzarella, season with sea salt, black pepper, a fine grating of lemon zest and a few drips of extra virgin olive oil, then tear over the salad. Place your grilled apricots in and around the salad, sprinkling over any crispy thyme leaves and the remaining leaves and flowers. Drizzle with a tiny bit more extra virgin olive oil, then serve. CALORIES 244kcal FAT 18.9g SAT FAT 6.3g PROTEIN 10g CARBS 9.2g SUGAR 8.6g SALT 1.3g FIBRE 1.1g