GRIDDLED APRICOT SALAD WITH CRISPY LENTILS & FRESH TOMATO DRESSING
The salad of the summer!
Servings 2 as a main, 4 as a side
Ingredients
- 100 g cooked puy lentils
- 1 garlic clove grated
- 1 tsp wholegrain mustard
- olive oil
- 5 ripe apricots halved & pitted
- 3 handfuls salad leaves
- small handful fresh basil leaves only
- 2 tomatoes roughly chopped
- salt & freshly ground black pepper
- to serve: soft cheese (burrata, stracciatella, or whatever you wish), toasted almonds
DRESSING
- 1 large tomato
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 2 tsp wholegrain mustard
Instructions
- Heat the oven to 180°c (fan assisted)/390°f/gas 6.
- Combine the lentils, garlic, wholegrain mustard, a good glug of olive oil and a nice pinch of salt on a baking tray. Use your hands to give everything a mix, then roast for 20-25 minutes, or until the lentils are shrunken and crispy.
- For the dressing, grate the tomato into a bowl, discarding the skin that failed to grate. Add the extra virgin olive oil, sherry vinegar, wholegrain mustard and a good pinch of salt and black pepper and mix well to combine. Taste and adjust the seasoning, if needed.
- Preheat a griddle pan over a medium-high heat and brush with oil. Grill the apricot halves cut-side down for 2-3 minutes, until blackened with char lines (you can do this in a regular pan too – you just won’t get the char lines). Remove from the pan and set aside.
- Combine salad leaves and basil leaves in a large serving bowl. Arrange the tomatoes, griddled apricots and crispy puy lentils on top, then finish with a few spoonfuls of soft cheese, a handful of toasted almonds, a good crack of black pepper and a sprinkling of flaky salt. Spoon over the dressing just before serving.
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