I got the idea from something I had seen on Food Network
about grilling apricots and I decided to incorporate this into a salad for the
summer season. I’m a big fan of fruit in
salads and grilling the apricots not only slightly caramelises them but it also
intensifies their sweetness, they actually taste like tomatoes! Added to the salad is crispy pancetta pieces,
toasted hazelnuts and goats cheese, it’s a substantial salad that you could
well have as a main course but being greedy we had it as a side to accompany
all the other grilled goodness. Quick
post today as I’m back out to enjoy the sunshine, QUICKKKK!!
Apricots on the grill |
Grilled Apricot Salad
with Rocket
Serves 10 as a side
1 Punnet ripe apricots
1 Bag of Rocket and 1 bag of leafy herby salad leaves
50g toasted hazelnuts, roughly chopped
150g semi hard goat’s cheese, cubed
150g Pancetta pieces
Vinaigrette
4 Tbsp Olive Oil
2 Tbsp. White wine vinegar
Salt and Pepper
1 Tsp. Agave syrup
Halve the Apricots, remove the stone and brush them with
olive oil.
Heat a griddle pan to a high heat and place the apricots
halved side down on the pan, cook for 3-4 minutes, brush the rounded sides with
olive oil then turn and cook for a further 2-3 minutes, allow to cool slightly
Meanwhile cook the pancetta pieces in another pan until
brown and crispy
To assemble the salad, slice the apricots, whisk all the
ingredients for the vinaigrette together, add the hazelnuts, pancetta and
cheese, toss the salad and enjoy
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