Thomasina Miers’ Californian apricot salad – recipe

by Lionel Casey

A dish that reflects a land of sunshine: apricot, buffalo cheese, kale, and crunchy seeds, all doused in a tangy dressing
Thomasina Miers

Thomasina Miers

Mon 17 Jun 2019 12.00 BST

Thomasina Miers’ apricot salad with burrata, kale, and crunchy seeds.

Thomasina Miers’ apricot salad with burrata, kale, and crunchy seeds. Photograph: Yuki Sugiura/The Guardian. Food styling: Sunil Vijayakar

Californian meals are sunshine meals: sparkling, crisp, and golden. Like Mexico, the kingdom grows bountiful fruit and veggies, and this sparkling produce seems to outline its delicacies.

Vegan meals are all of the rages on the West Coast, and you may adapt this salad by swapping the burrata for a similarly creamy and delicious avocado. Serve as a starter or as part of a beautiful alfresco dinner party.

Apricot salad with burrata, kale, and crunchy seeds

If you may’t find burrata, use mozzarella tossed in a little olive oil and creme fraiche as an alternative.
  • Prep 30 min
  • Cook 20 min
  • Serves 4-6

8ripe apricots halved and stones eliminated

  • 2 tsp tender brown sugar
  • three tbsp olive oil
  • Salt and black pepper
  • 2 tsp chopped oregano or thyme leaves
  • 200g kale, thorny stems eliminated
  • Two child gem lettuces, separated into leaves
  • Two big, ripe beef tomatoes, cut into chunks
  • One large handful of mint leaves
  • Four small burrata or two large ones

For the seeds

  • 200g pumpkin seeds
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • 2 tsp soy sauce

2 tsp tender brown sugar

  • For the dressing
  • 1 tsp dijon mustard
  • 3-four tsp chardonnay or other white wine vinegar
  • 6 tsp gentle brown sugar
  • 120ml greater-virgin olive oil

Heat the oven to 200C (180C fan)/390F/ fuel 6. Arrange the apricot halves reduce aspect up on a roasting tray and sprinkle with the sugar, two tablespoons of olive oil, and masses of salt and pepper. Scatter the herbs over the apricots, then roast for about 20 mins until golden. Lay the pumpkin seeds on a separate roasting tray, mix with the olive oil, paprika, soy sauce, and sugar, then season. Roast in the identical oven for 10-12 minutes, stirring midway cooking, until properly toasted and overestimated. Set each of the apricots and seeds aside to chill.

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