- 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!