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

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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 it is this sparkling produce that seems to outline its delicacies.

Vegan meals are all of the rages at the West Coast, and you may adapt this salad by swapping the burrata for a similarly creamy and scrumptious 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

eight ripe 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, hard stems eliminated
2 child gem lettuces, separated into leaves
2 big, ripe beef tomatoes, cut into chunks
1 large handful of mint leaves
4 small burrata or 2 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 the apricots and seeds aside to chill.

Meanwhile, shred the kale leaves with a big cutting knife, then positioned them in a big bowl with every other tablespoon of olive oil and a large pinch of salt. Massage the oil into the kale together with your fingers for three to four minutes, until it starts to wilt and soften. Add the lettuce, tomatoes and mint leaves to the bowl.

To make the dressing, mix the mustard and vinegar in a jar with 1/2 a teaspoon of salt, the sugar and olive oil.

Toss the salad inside the dressing, flavor, then alter the seasoning with more sugar, salt or vinegar, as required. Arrange on one large plate or divide among 4 individual plates, then pinnacle with the apricot halves serving on one large plate, tear over the burrata and scatter with 1/2 the seeds (reserve the relaxation for over again). If you’re the use of individual plates, nestle a burrata in among the middle of the salad and scatter with seeds. Serve without delay.
And for the relaxation of the week

I love roast apricots with vanilla or saffron ice-cream. Drizzle the apricots with a teaspoon of orange blossom, a few vanilla sugars and chopped pistachios before roasting as above. Leftover seeds are first rate scattered over stir-fries, pasta or different salads for a scrumptious crunch.

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