A dish that manifests a territory of sunshine: apricot, buffalo cheese, kale and crunchy seeds, all doused in a tangy dressing
Californian food is sunshine meat: fresh, crispy and golden. Like Mexico, the country germinates bountiful fruit and veggies, and it is this fresh create that seems to define its cuisine.
Vegan food is all the rage on the West Coast, and you could adapt this salad by swapping the burrata for an evenly creamy and delicious avocado. Serve as a starter or as one of the purposes of a beautiful alfresco feast.
Apricot salad with burrata, kale and crunchy seeds
If you can’t find burrata, use mozzarella threshed in a little olive oil and creme fraiche instead.
Prep < strong> 30 min
Cook < strong> 20 min
Serves < strong> 4-6
8 ripe apricots , halved and stones removed
2 tsp soft dark-brown sugar
3 tbsp olive oil
Salt and black pepper
2 tsp chopped oregano or thyme foliages
200 g kale , tough stems removed
2 child pearl lettuces , separated into leaves
2 large-scale, ripe beef tomatoes , cut into chunks
1 large-scale few mint leaves
4 small-minded burrata or 2 larger ones
For the seeds
200 g pumpkin seeds
1 tbsp olive oil
1/2 tsp smoked paprika
2 tsp soy sauce
2 tsp soft dark-brown sugar
For the dressing
1 tsp dijon mustard
3-4 tsp chardonnay or other white wine vinegar
6 tsp soft chocolate-brown carbohydrate
120 ml extra-virgin olive oil
Heat the oven to 200 C( 180 C fan )/ 390 F/ gas 6. Arrange the apricot halves cut back up on a cook tray and spray with the carbohydrate, two tablespoons of olive oil, and plenty of salt and pepper. Scatter the herbs over the apricots, then roast for about 20 minutes, 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 same oven for 10 -1 two minutes, whisking halfway cooking, until nicely toasted and puffed up. Set both the apricots and seeds aside to cool.
Meanwhile, shred the kale leaves with a large chopping bayonet, then put them in a large bowl with another tablespoon of olive oil and a big pinch of salt. Massage the petroleum into the kale with your hands for three to four minutes, until it begins to wilt and soften. Add the loot, tomatoes and pile leaves to the bowl.
To make the attire, desegregate the mustard and vinegar in a jar with half a teaspoon of salt, the carbohydrate and olive oil.
Toss the salad in the attire, flavor, then adjust the seasoning with more carbohydrate, salt or vinegar, that is necessary. Arrange on one large-scale layer or subdivide between four individual sheets, then top with the apricot halvesIf serving on one large-scale sheet, tear over the burrata and scatter with half the seeds( substitute the residual for another time ). If “youre using” individual sheets, nuzzle a burrata in among the middle of the salad and scatter with seeds. Serve straight away.
And for the rest of the week
I love roast apricots with vanilla or saffron ice-cream. Drizzle the apricots with a teaspoon of orange bloom, some vanilla sugar and chopped pistachios before ribbing as above. Leftover seeds are great sowed over stir-fries, pasta or other salads for a yummy crunch.
Read more: https :// www.theguardian.com/ food/ 2019/ jun/ 17/ apricot-salad-recipe-burrata-kale-crunchy-seeds-thomasina-miers