You can’t not have a salad in a summer meal plan! This one is bursting at the seams with fresh vegetables and gorgeous jewel-like apricots.
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Serves
4
Apricot
Cavolo Nero
Lemon
Pumpkin Seed
Courgette
Fennel
Basil
Drained Cannellini Beans
Vegan Yoghurt
Olive Oil
Salt
Black Pepper
Serves
4
Apricot
Cavolo Nero
Lemon
Pumpkin Seed
Courgette
Fennel
Basil
Drained Cannellini Beans
Vegan Yoghurt
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Halve and pit the apricots, then chop half into wedges. Place a non-stick frying pan or grill pan onto high heat. Once hot, add the apricots cut side down and grill until charred, 5-6 mins.
Step 2.
Meanwhile, strip the leaves of the cavolo nero from their stalks. Roughly tear the leaves into a large bowl. Zest and juice 1 lemon onto the cav and season with salt. Using your hands, massage the cavolo nero until wilted.
Step 3.
Re-use the same pan as the apricots, to toast the pumpkin seeds on medium-high heat, 2-3 mins.
Step 4.
Trim the courgettes and use a peeler to shave ribbons into the cavolo nero, toss together. Trim and finely slice the fennel, use a mandolin if you have one, add to the greens
Step 5.
Add 1 grilled apricot into a blender with the juice of the rest of the lemons and 40ml of olive oil. Blend until smooth, then taste and season with salt and pepper. Pick the basil leaves.
Step 6.
Drain and rinse the beans, add to the salad bowl along with the toasted pumpkin seeds, and the dressing, toss together.
Step 7.
Re-use the blender and add the basil, pumpkin seeds and 65ml olive oil. Blend until a pesto forms.
Step 8.
Share the salad between your plates. Arrange the apricots on top, and finish with dollops of pesto and yoghurt.
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