Posts tagged salad

Peach, balsamic & heirloom tomato salad

August 14, 2022 Comments Off read Vegetables and Salads

y sister and I enjoyed a version of this salad on our holidays in Greece and it’s been with us nostalgically since. I’ve sadly forgotten whether it had little cubes of salty pancetta or crumbled feta cheese in it but what I do know is that peaches and balsamic were a hit. A very valid excuse to return and I hope that little Greek taverna is still tucked away in the port of Sivota awaiting our us…

Promise me you won’t dare think about making this salad with out of season tomatoes or peaches in Winter. Its a summer salad where only juicy fresh tomatoes will do – preferably from your bounteous allotment if you are so lucky to have one! I hold no accountability for anyone making this in November and complaining about the lack of flavour…

Serves 2 (as a main / large side)

2-3 large tomatoes (gorgeous ripe heritage / heirloom tomatoes look prettier here, taste amazing and make the salad interesting. Try some yellow or green ones as well as your usual red)
200g cherry tomatoes
1 shallot
2 ripe peaches / nectarines
1 tbsp red wine vinegar
Handful of salad leaves e.g. rocket, watercress, lambs lettuce
Handful basil leaves
Balsamic glaze
Flaky salt and black pepper
*Optional cheeses – a salty element works fantastically in this salad and a cheese is ideal. I actually made this with fried halloumi the night before. Think about adding cubed fried halloumi pieces, crumbled feta, goats cheese, shaved parmesan or a big bulging burrata!

Cut the cherry tomatoes in half and place in a bowl. Chop the shallot in half and then into fine half moon slices and add to the tomatoes. Sprinkle over a generous pinch of flaky salt and cracked black pepper (the salt will draw out the juices so don’t be shy here with the seasoning). Add the red wine vinegar, stir and leave to sit for 10 minutes or so.
Slice your large tomatoes into rounds or big chunks – however you like. Mix up the shapes for added texture and interest!
Next, slice the peaches/nectarines into chunky slices.
Get a large serving plate or bowl and add your leaves. Scatter over your sliced tomatoes and peaches/nectarines and season well. Toss in your cherry tomato-shallot mixture with the juices.
Give everything a good and gentle toss together and then rip over the basil leaves.
If using cheese, add this now.
Drizzle over your balsamic glaze and serve!

Pearl Barley Salad & Pea Puree

July 13, 2021 Comments Off read Seafood, Vegetables and Salads

haven’t blogged anything new in some time. Don’t worry I haven’t stopped cooking, our meals have just rotated between old favourites, cheap quick fixes and emergency lentils. I’ve been somewhat preoccupied with…a wedding. My wedding! My first blog post as a married woman. He was a happy man he said as he cheerfully devoured this dinner. Little does he know the menus to come…just wait for anniversary one!

The promise of a proper summer streamed through our balcony windows today and the forecast for our precious weekends begins to look brighter, dressy and filled with cold crisp pints. It is also a pinnacle time for the world opening up again. I very much look forward to stopping for an unplanned, non-booked drink at a random pub and even ordering it myself at a bar. Heck I might even pay in cash (perhaps one step too far?).

Back to this recipe. The dish is so fresh and vibrant in flavour yet it is deceivingly satiating. The barely salad is filled with summery, flavours all coated in the gorgeously sweet velvety pea that I always wish I’d made more of.

Serves 2

2 fillets of fish – seabass, bream, cod – pick your favourite.
300g frozen peas
1 garlic clove
1/2 stock cube
100g pearl barley
1/2 courgette
1 handful mint & parsley, leave picked
Handful of pine nuts
1 lemon
1 knob butter

Prepare your pearl barely salad ingredients. Cut your courgette into dice, bite sized pieces and set aside.
Roughly chop the herbs and grate the zest of the lemon juice on top. Set aside with the courgette.
Toast you pine nuts in a dry hot frying pan until golden, set aside.
Simmer the pearl barley in boiling water for about 20-30 minutes until just soft and the bite has gone. Drain and return to the pan and keep warm with a lid on. You’ll finish this at the last minute.
Make you pea puree just before serving, right before you cook you fish. Prepare a pan of stock and add the garlic clove and the peas. Boil for about 2 minutes then remove from the heat. Add the peas & garlic clove only (keep the stock) to a blender/nutribullet with some seasoning and a knob of butter. Add a small splash of the hot stock to the mix but best to add little to start so you can thin it down to the desired consistency, its harder to make thicker again! Blend and add more stock to achieve a smooth creamy texture but you really don’t need a lot. You’re not looking for soup but you’re not looking for mash! Season well to taste. Set aside and keep as hot as you can while you cook the fish.
Heat a frying pan until piping hot and add a tiny bit of oil. Season you fish and cook, skin side down for about 2-3 minutes, finishing for 30 seconds on the flesh side (timings for a seabass/bream fillet)
Combine herbs, lemon zest, juice of the lemon, courgette and the pine nuts and mix well into the barely you set aside.
Spoon a lovely ladleful of pea puree onto a plate. Top with your pearl barley salad and finally your fish fillet. Drizzle over a little extra virgin olive oil if you like, extra pine nuts or another squeeze of lemon

Eat ideally in a sunny garden while the birds chirping in the background. I will have to settle for a balcony, London sirens but a handsome husband to gaze into the eyes of. Who knows, perhaps a garden and bird song is on our list for the next adventure.

Potato & Goats Cheese Salad

June 6, 2020 Comments Off read Vegetables and Salads

oiled new potatoes coated in melted butter and mint smell like summer in with my parents in Wiltshire and takes me straight back! Delicious served alone with salt and pepper but this recipe all started as I wanted to showcase an amazing ash rolled goats cheese I got in a cheese hamper for my Birthday! It may well be the best I’ve ever had. If you’re interested to try, I used this cheese ‘Dorsten’ from Paxton & Whitfield.

I served the salad with a Friday night steak and a glass of red.

Serves 2

About 8-10 new potatoes
1/2 small red onion, diced finely
10g (or a large handful) each of coriander, flat leaf parsley and mint (leave picked)
1 lemon
1 bag rocket leaves
200g sugar snap peas
100g green beans
80-100g goats cheese of choice (Link to the one we used above).
1 knob butter

Boil the new potatoes for about 10-12 minutes until just cooked and soft when pierced with a knife. Drain and add the knob of butter and a good pinch of flaky salt and fresh cracked pepper.
Boil the green beans and sugar snaps for 1-2 minutes before draining and keeping warm in a pan.
Get yourself a large serving dish and add the finely chopped red onion and the zest of the lemon.
Finely chop all the soft herbs and add to the serving bowl with the rocket leaves. Toss together.
Add the warm beans and potatoes (with their buttery juices) and toss to combine.
Squeeze over the juice of half the lemon and a little drizzle of your best extra virgin olive oil and toss to combine.
Finely, dice or crumble your chosen goats cheese over the salad and mix lightly through.

Serve! I served mine simply with a grilled steak but this simple side would be perfect for some grilled salmon, cod, chicken or anything you fancy!

Warm Broccoli & Pesto Salad

November 14, 2019 Comments Off read Vegetables and Salads

love cold crisp salads with warm roasted vegetables. The contrast is so comforting. Adding pesto to warm roasted vegetables is just an extra level up! Tossed with a handful of my favourite salad ‘accessories ‘ I’ve added toasted seeds and croutons here.

Because pesto is one of the main events, I highly encourage you to make it! If you have a processor its a 5 minute job so don’t be put off.

Serves 2-4 (depending on hunger!)

1 packet tenderstem broccoli
1 little gem lettuce
1 bag rocket
2 tbsp mixed seeds (pumpkin, sunflower etc), toasted in a pan
2-3 slices of stale breadcrumbs/a chunk of bread torn up
2-3 tbsp homemade pesto
1 lemon

Pesto

1 garlic clove
1 large bunch basil
1 handful pine nuts
1 handful of parmesan cheese
1/2 lemon, juice only
Extra virgin olive oil

Start by making the croutons. Break the bread into bitesize chunks and toss in a little olive oil and some salt and pepper. Add to a baking tray and roast for about 10-15 minutes in a hot (190) oven until crisp and golden. Set aside.
Next make the pesto. Add all the ingredients except the oil into a food processor with some seasoning. You can also use a pestle and mortar here. Blend or pound the ingredients into a rough paste. Slowly add enough oil to loosen to your desired consistency, don’t be tempted to add too much. Set aside.
Heat a frying pan to a medium high heat and toast the seeds (no oil, use a dry pan). When they start to pop, remove and set aside.
Add a splash of oil to the pan now and add the broccoli and fry for 5-10 minutes until beginning to crisp and soften. Season.
Roughly chop the outer leaves of the little gem lettuce and then simply ‘flake’ the inner leaves off the stem and add to a large serving bowl. Combine with the rocket.
Mix the salad leaves with 2-3 tbsp of the pesto and mix thoroughly to combine. Add a squeeze of lemon juice and some seasoning.
Add the broccoli and toss to combine.
Top with a scattering of seeds and the croutons. Serve!

This is a great side dish to many things, salmon, fish etc. Its also lovely with extra treats thrown in such as feta, crumbled goats cheese, avocado etc.

Green Harissa & Cauliflower

January 29, 2019 Comments Off read Extras, Uncategorized, Vegetables and Salads

his surprising condiment needs little introduction. A fridge of left over herbs and a quick google search led me to this ever so pleasing and fiery paste. Taken from one of my favourite food magazines ‘bon appetit‘ for which makes me wish I was American (there are not many things that make unpatriotic), this recipe needed no amendments.

Fiery, spicy, fresh and packed full of flavour. I can’t wait to devour this on cream cheese laden toast or add it to my next batch of guacamole.

Ingredients

2 tbsp cumin seeds
1 tbsp coriander seeds
2 jalapeños, sliced
2 spring onions, finely chopped
1 small garlic clove, crushed
Bunch fresh coriander
Bunch fresh flat leaf parsley
Juice from 1 large lemon
Extra virgin olive oil

Toast the cumin and coriander seeds in a hot dry frying pan until fragrant and set aside.
Add all the ingredients (except the oil) to a food processor and blend to a puree. With the motor running, add enough olive oil to get a nice loose but not too runny consistency. It should be thick like jam.
Store in a jar in the fridge for a week or so. The options are endless…

Uses: Rub for fish, spread on toast with cream cheese, pimp out your guacomole, use in place of pesto for a spicy kick, stir into yoghurt to top soups, refried beans, roasted with vegetables….which leads me to my next point.

Roasted Cauliflower & Sweet Potato Salad

Ingredients (Serves 3-4 as a side dish)

1 whole cauliflower, florets picked and chopped if large
1 big sweet potato (add another if cooking for hungry guests), peeled and cubed into dice size
1 red onion, cut into thin wedges
Handful flaked almonds
2 x little gem lettuces
1 tsp each ground cumin, coriander, turmeric, flaked chilli
Juice 1/2 lemon
Green harissa

Preheat the oven to 200°C.
Mix the chopped cauliflower, sweet potato and onion on a large flat baking tray.
Sprinkle over the ground spices and drizzle with a good glug of sunflower oil. Season and stir to combine and coat everything well.
Roast for about 20 – 30 mins or so in the oven until crisp and deliciously golden. Blast them at 220°C for 5 minutes at the end if you want them really crisp.
While they are roasting, toast the flaked almonds in a dry frying pan until beginning to turn golden. Remove and set aside.
Finely chop the little gem lettuce into thin shreds and scatter oven a large serving dish. Squeeze over the lemon juice. Add a few small spoonfuls of green harissa and mix the lettuce to coat in the paste.
As soon as the vegetables are ready, remove from the oven arrange on top of the salad leaves.
Scatter with the almonds. Finally, add small spoonfuls of green harissa across the roasted platter ensuring that each bite receives some spicy sauce! Serve with some lightly fried fish, or some tender chicken.

Vietnamese Chicken Salad

May 21, 2018 Comments Off read Poultry, Vegetables and Salads

his recipe was required on a warm summer evening when a healthy dinner was the priority but sustenance was a must. I took inspiration for this from one of the simplest and freshest salads I greedily devoured at an Asian supper club I went to last year. If you haven’t been to or heard of Uyen Luu and her culinary adventures then I highly encourage you to head over to her website (see here). But not yet…read my blog post and cook this recipe first!

This recipe is all about the freshness, variety and abundance of herbs – these are vital and will either make or break the dish. Uyen’s version is far cleaner, using poached chicken that she shreds and stirs throughout the salad. This is ideal as a fresh starter but my hunger and craving demanded something crispier and oiler so I opted to fry my tender succulent chicken strips. I also opted for a punchier dressing, using lime, sesame and soy, than Uyen’s simpler version but both are eqaully as delicious.

One thing we do share is the need for prawn crackers here. Personally if you can’t get hold of the big, golden ones they offer in the best Thai restaurants, then the cheaper the better! And I suggest you buy 2 bags as if you’re anything like me the first bag gets demolished during cooking.

Tip – If you really want to make this salad to its best (and generally for a must-have in the any keen cooks kitchen pantry) then I strongly recommend you buy a julienne peeler noted below. They might occasionally shave your fingers off (beware – they’re sharp!) but hey…its worth it for such a great salad.

Serves 2

Salad

2 chicken breast, cut into thin strips
2 carrots
2 courgettes
Large bunch basil, leaves picked
Large bunch mint, leaves picked
Large bunch coriander
Large handful salted, roasted peanuts, lightly crushed.
Prawn crackers to serve

Picked Onions

1 red onion, sliced
3 tbsp cider vinegar
3 tsp caster sugar
Salt and pepper

Dressing

1 large garlic clove, crushed
2 teaspoons freshly grated ginger
1 large red chilli, finely chopped
2 tbsp soy sauce
2 tsp sesame oil
1 1/2 tsp fish sauce
2 tbsp lime juice
1 tsp runny honey

Start with the onions. Combine the vinegar and sugar in a shallow bowl and add the sliced onion. Season, combine and set aside for 20-30 minutes.
To make the dressing, combine the ingredients in a jam jar and shake well. Taste. This is vital as everyones soy sauce is different (low salt, normal, high quality, low quality etc) so all dressings will taste different. Add more lime/soy/fish sauce to taste. Don’t be afraid to go punchy as it will need to told its own when applied to the salad.
Make the salad. (Using a julienne peeler will give you the best results here (see here), but if you’re patient, then you can very very finely slice the carrots and courgettes into strips. Alternatively, you could use a courgetti machine but it won’t give you quite what you want here.) Julienne the carrots and courgettes into a large bowl. Chop the herbs roughly together and add 3/4 of them to the bowl. Add the roasted, chopped peanuts.
Drain the onions after 20-30 minutes of steeping and add all but a handful of these to the salad. Mix all to combine well and set aside while you cook the chicken.
Heat a frying pan until hot and add a splash of vegetable/sunflower oil. Season the chicken strips and fry on a high heat until just cooked and golden but still moist.
Remove from the heat and use forks to pull the chicken into strips.
Dress the salad quickly with the dressing.
Divide the salad between two bowls and top with the succulent chicken (or you can stir the chicken throughout the salad). Scatter over the raminaing handful of red onions and herbs.
Serve with prawn crackers and devour with chop sticks.

Duck & Watermelon Salad

September 26, 2017 Comments Off read Meat, Poultry

‘

‘ve a list of recipes that just catch my eye for one reason or another that I immediately add to my ‘to cook’ list. Those reasons could be the choice of ingredients, the vibrant colours or just a mood and craving but all contribute to the creation of this list. Shamefully the list has been growing faster than it has even had a chance to be depleted this summer! However an easy Tuesday this week called for this vibrant and fuss free salad. Not much cooking here – just a lot of chopping and fancy scattering. Studded with pomegranate gems, hidden with crispy morsels of duck supported by a solid foundation of juicy watermelon bricks.

Having just this week returned from a bootcamp-esque paradise holiday in Greece filled with wake boarding, yoga, volleyball (I could go on), this recipe offered the perfect balance to continue the health kick while fantasising about being back in the turquoise oceans and white sands of my much beloved Greece.

It has been adapted by a recipe from ‘The Londoner’. Adapted with an alternate dressing more heavy on the lime and some extra hidden gems – roasted peanuts in any dish are rarely a bad thing. But what we do share is our appreciation for the hot duck – cold melon combo that is just so refreshing and de-wicious.

*[Alex and Alice – if you’re reading (which I hope you are), put this on your ‘to cook’ list too before summer is completely over!]

Serves 2

1/2 large watermelon, chopped into chunks
2 duck legs
4 spring onions, chopped
1 red chilli, finely diced
Bunch of mint, leaves picked and chopped
Bunch coriander, chopped
Handful of salted, roasted peanuts
Handful pomegranate seeds
1-2 limes, zest and juice
1 tbsp soy sauce
1 tsp sesame oil
Extra Virgin olive oil

Preheat the oven to 180°C. Season the duck and roast in a tray for an hour.
While the duck is cooking, chop your watermelon into big chunks and add to a large salad bowl big enough to contain the whole salad.
Add the chopped spring onions, red chilli and chopped herbs.
Add the peanuts and pomegranate seeds (as many as you wish to balance the rest of the salad) and combine well.
Combine the juice of 1-2 limes (depending on how juicy they are!) and the zest in a jam jar. Add almost the same measure of extra virgin olive oil, but a touch under so its more ‘limey’.
Add the soy, sesame and some seasoning. Place the lid on the jam jar and shake well to combine. Taste and adjust to your liking. The last thing you want to do is add a bad dressing to your wonderful salad!
When the duck is ready, quickly shred the meat and crispy skin. It cools quickly so in order to maintain the hot/cold vibe you’re trying to create here, pop it back in the oven for a final blast of heat to warm.
Once hot, add the shredded duck quickly to the salad bowl and coat the salad and duck liberally in the dressing and combine well.
Serve immediately!

I served mine with a nice fresh rocket and cucumber salad and some homemade coconut flatbreads. But this is still a good and healthy meal in itself. A few chunky roasted croutons would not go a miss here however. Just sayin.

Chicken Satay

July 12, 2017 Comments Off read Poultry

usually feel that people fall into a love or hate category when it comes to peanut butter, the later being of rarity these days what with all the dreamy varieties and versions available. I embrace all that can be combined with it favouring the blackcurrant jam toast. However if you’ve not tried celery sticks dipped in peanut butter yet then you can thank me later for the introduction. Having mentioned the vast choice we now have for this delicious American spread, sadly I hate to admit that a cheap jar works wonders here. Save your fancy and expensive cashew, pecan and peanut blend for your sourdough toast at brunch y’all.

With no need to continue my expressive love of peanut butter, chicken satay is like a warm hug when wrapped comfortingly in the soft hand of a loveable flatbread with a crunchy, fresh salad. And this recipe really can be served in many ways as mentioned below. I prefer whole thighs rather than diced breast as they have far more flavour and texture. Served with a spoonful of the rich, spicy sauce, a zesty salad and some pillowey flatbreads. Alternatively, chop, coat and wrap the chicken and salad in the mits of a floury flatbread or flat wrap and dive in hands or face only. Use any combination of salad you like but whatever you do, coat liberally with lemon! It cuts through the rich and creamy peanut sauce welcomingly and essentially.

NOTE: If you haven’t tried making peanut butter before its really really simple provided you have a food processor! See here

Adapted from Nigel Slater.

Serves 4

Chicken Satay

4-8 chicken thighs, de-bonded (allow for 1-2 each depending on starter/main serving size)
1 small onion, chopped
2 cloves garlic, crushed
Thumb ginger, grated
1 tbsp lemongrass paste
1 large red chilli, chopped finely
1-2 limes
125ml crunchy peanut butter
250ml water
Bunch coriander, chopped
Sunflower or light, flavourless oil.

Salad & Sides

1 cucumber, chopped into batons
4 little gems lettuce, leaves picked
Handful radishes, sliced finely
Bunch spring onions, sliced as preferred
1 lemon
Handful coriander, chopped
Flatbreads (homemade, see here)

Preheat the oven to 190°C and begin with the chicken. Heat a hot frying pan with a tbsp of sunflower oil on a high heat. Fry the chicken skin side down until crispy and golden. Turn the thighs over and seal on the other side. Remove from the pan and place in a baking tray. Finish cooking in the oven for about 15-20 minutes while you make the sauce.
Using the same pan, reduce the heat and soften the chopped onion for about 5 minutes. Add the ginger, garlic, chilli and lemongrass and fry for just a few minutes being careful not to burn it – the garlic in particular.
Next add the peanut butter and stir well and continuously to combine with the aromats. Reduce the heat to a low and add half the water. Stir to combine.
The sauce will bubble and thicken as you do this so add the rest of the water when needed, a whisk is useful here.
Keep on a very low heat to warm through, adding a splash more water if you require a thinner consistency.
Add the salad ingredients to a large bowl and squeeze over a generous squeeze of lemon and seasoning.
By now the chicken should have finished cooking, remove from the oven and set aside to rest for a moment while you put the final touches to the sauce.
Add the juice of 1 large lime. Taste – if it needs more to cut through the richness then add another squeeze. Add a handful of the coriander and stir to combine saving the remaining herbs for serving.
Serving is up to you – I prefer to place the thighs gently in the sauce to ensure the skin you worked hard to crisp up remains crispy and then serve the whole dish on the table for people to help themselves from – thighs and sauce scattered with the leftover coriander. Alternatively, you can chop the chicken pieces into bite sized chucks and stir thoughout the sauce to coat entirely and serve in your flatbreads/lettuce leaves like a wrap.

Mediterranean Roasted Potato Salad

May 21, 2017 Comments Off read Vegetables and Salads

ith a holiday on the horizon it was time to use up the rest of the ingredients littering my fridge…I love this challenge.

Thats where the excellent ingredients that Odysea Greek produce come in handy – and ironically it was Greece where I would be destined for! Odysea sent me a glorious box of their devious samples last year and from this I have savoured some store cupboard gems, waiting patiently in the back of my cupboard until called upon and ready to pack a punch when called to the spotlight.

This salad was a mixture of fridge leftovers combined with a few cheeky purchases and of course, some glorious Greek flare. I used Odysea’s ‘Sun Dried Tomato Meze’ – a mixture of tomatoes, capers, and olives chopped roughly and combined in a gloriously flavoured oil. Similarily you can use the former ingredients alone and combine in your own combination but since Odysea did it so well, I figured I’d use their convenience pre-holiday….

his makes one large chunky roasted salad but feel free to sub in other ingredients to your taste. Serves around 2-3 as a side dish. I served mine with a lovely fillet of grilled sea bass, but some steamed or roasted cod with lemon and parsley would also be delicious.

Ingredients (Serves 2-3)

2 large potatoes, chopped
1 x packet green beans
3 spring onions, chopped
Bunch flat leaf parsley, chopped
1 lemon, zest and juice
6 x large sun dried tomatoes (chopped), 1 handful olives (chopped), 1 tbsp capers OR 4 tbsp ‘Odysea Sun-Dried Tomato Meze‘
10 slices thin chorizo OR 1/2 ring chorizo sausage, sliced
2 handfuls rocket leaves
Olive oil

Preheat the oven to 220°C.
Start by par boiling your potatoes for about 10 minutes until just tender. Drain, shake in a pan to rough the edges and then tip into a roasting tray. Season and drizzle over a generous coating of olive/sunflower oil. Roast in the oven for about 30 minutes until golden and crispy.
Meanwhile while they roast, par-boil the green beans for a few minutes. Drain and cool them under cold water.
Chop the spring onions, parsley and combine in a large mixing bowl with the cooled beans, lemon zest, sun dried tomato mixture and season.
Pan fry the chorizo in a dry frying pan until crispy.
Once the potatoes are ready, remove from the oven. Top into the salad bowl with the beans and herbs. Add the chorizo.
Finely, just before serving, add the rocket leaves and squeeze over the juice of half the lemon.
Serve!

Apricot, Thyme, Honey and Goats Cheese Grain Salad

July 30, 2016 Comments Off read Vegetables and Salads

his weekend summer finally arrived! I woke in Wiltshire to gleaming sun rays through my curtains, clear blue skies and the promise of a warm balmy day. I could already taste BBQ in the air and with some thick marbled dexter steaks sitting patiently in the fridge, all we needed was a side dish to accompany.

Now I call this a ‘grain’ salad as its open to using any type of grain or pulse of choice. Cous cous, pearl barely, lentils. Follow your taste buds. But for this creative dish I used quite an original and special one. Sent from overseas England has yet to offer this nutty, textured ingredient. Its a cross between cous cous and pearl barley but get this health addicts – its gluten free! But like I said sadly its not available in the UK yet but at least you know which food blog to check out when it does (ahem). This special packet of gold dust for coeliacs arrived for me overseas from a budding provider and I was keen to taste it. Being very versatile I wanted to use it simply and being gentle in taste it can easily handle strong flavours. Simmer for about 30 minutes and drain for a delicious texture and a wonderful flavour.

Available in both wholegrain and normal.

Serves 4

200g sorghum/pearl barley/giant cous cous/lentils
6 fresh apricots
Small bunch thyme, leaves picked
1 tbsp runny honey (I used Odysea’s ‘Wild Thyme and Fragrant Herb Honey‘)
125g soft, goats cheese
Handful of rocket
1 lemon

Simmer you grain of choice until tender but with a little bite. Drain and leave to cool until just warm.
Meanwhile, preheat the oven to 200°C.. Slice the apricots in half, de-stone and place on a baking tray. Drizzle over the honey and half the thyme leaves. Season and drizzle over a splash of olive oil and toss together. Roast in the oven for about 20-30 minutes until the apricots are roasted and softened but still hold their shape. Remove from the oven and leave to cool slightly before cutting each half again in half.
When ready to serve, season the grains and combine with the warm roasted apricots, the rest of the thyme and a handful of rocket leaves. Crumble in the goats cheese.
Finally, dress with the juice of the lemon and stir gently to combine and coat in the lemony juices.

WINE: Served with a deliciously fruity glass of California’s ‘Folk Machine Pinot Noir’ available at Armit Wines