12 ripe apricots
2 pinches of dried chilli
4 tablespoons of honey
4 handfuls of purple leaves/mixed leaves
2 lemons (juice and zest)
1 sprig of thyme
1 bunch of parsley
Good quality olive oil
Maldon sea salt
Cracked black pepper
- Set the oven to 180 degrees Celsius.
- Tear the apricots in half removing the stones as you go. Place the halved apricots on to a baking tray on parchment paper and drizzle the honey over them.
- Sprinkle the dried chilli and thyme over the apricots. Roast the apricots for 30 mins or until they start to color slightly going golden brown on top.
- Meanwhile zest the lemon, finely grate half of the parmesan and pick the leaves off the parsley (you want roughly a handful).
- Remove the apricots from the oven and sprinkle with some pepper. Season the leaves with the lemon zest, grated parmesan, a squeeze of lemon juice, salt and olive oil massaging everything in to each leaf with your fingers.
- Arrange the leaves and apricots in a bowl or on a platter – I like to use a shallow terra-cotta bowl as the earthy colour works so well with the purple leaves and orange apricots.
- Layer up the apricots with the leaves and shavings of parmesan serve whilst still warm.
This is a beautiful summer salad that would go great with lamb chops strait from the barbecue and a herby cous cous. Add a dollop of creme fraiche if you fancy giving a cool contrast to the dried chilli or crumble in some young fresh goats cheese for an added burst of flavour!