This salad highlights a bunch of gorgeous seasonal produce and makes a filling grilled apricot caprese – a refreshing, fruity twist on a classic.
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Serves
4
Apricot
Cavolo Nero
Lemon
Pumpkin Seed
Courgette
Fennel
Basil
Drained Cannellini Beans
Mozzarella
Olive Oil
Black Pepper
Salt
Serves
4
Apricot
Cavolo Nero
Lemon
Pumpkin Seed
Courgette
Fennel
Basil
Drained Cannellini Beans
Mozzarella
Olive Oil
Black Pepper
Salt
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Step 1.
Halve and pit the apricots, then chop half of them into wedges. Put a non-stick frying pan or grill pan over a high heat. Once hot, add the apricots cut-side down and grill for 5-6 mins until charred. Set aside.
Step 2.
Meanwhile, strip the cavolo nero leaves from their stalks. Roughly tear the leaves into a large bowl. Zest and juice 1 lemon over the cavolo nero and season with salt. Using your hands, massage the cavolo nero until wilted.
Step 3.
Re-use the same frying pan to toast the pumpkin seeds over a medium-high heat for 2-3 mins. Set aside.
Step 4.
Trim the courgette and use a peeler to shave ribbons into the cavolo nero bowl. Toss together. Trim and finely slice the fennel (use a mandoline if you have one), then add to the greens.
Step 5.
Put 1 grilled apricot into a blender with the remaining lemon juice and 40ml olive oil. Blend until smooth, then taste and season with salt and pepper. Pick the basil leaves.
Step 6.
Drain and rinse the cannellini beans, then add to the salad bowl along with the apricot dressing. Toss together.
Step 7.
Put the basil leaves, pumpkin seeds and 65ml olive oil into the same blender. Blend until a pesto forms. Drain and cut the mozzarella into 1cm slices.
Step 8.
Divide the salad between plates. Arrange the apricots and mozzarella on top, then finish with dollops of pesto.
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