Tumeric apri­cots with arugula and whipped honey chèvre

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IN­GRE­DI­ENTS SERVES 2 TO 4

For the whipped chèvre: 110g soft, mild chèvre (goats’ cheese) 2tbsp olive oil 1½tsp honey 1½tsp ground turmeric

Fine sea salt

For the dress­ing: 3tbsp olive oil 1tbsp white bal­samic vine­gar 1tbsp freshly squeezed orange juice

Fine sea salt

Finely ground pep­per

For the salad:

Olive oil

½tsp ground turmeric

6 medium apri­cots, pit­ted and cut in half

2 large hand­fuls arugula leaves (gar­den Rocket)

DI­REC­TIONS

For the whipped chèvre: whisk to­gether the chèvre, olive oil, honey, and turmeric and sea­son to taste with salt.

For the dress­ing: whisk to­gether the olive oil, vine­gar, and orange juice and sea­son to taste with salt and pep­per.

For the salad: heat a splash of olive oil and the turmeric in a small, heavy pan over high heat. Add the apri­cots and sear for about one minute per side or un­til golden brown and partly charred.

Ar­range the arugula in a medium bowl, driz­zle with the dress­ing, and ar­range the apri­cots on top. Sprin­kle with the whipped chèvre and serve im­me­di­ately. l Recipe from 365: A Year of Ev­ery­day Cook­ing & Bak­ing by Meike Peters, pub­lished by Pres­tel, £29.99.

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