A dish that shows a tract of sunshine: apricot, buffalo cheese, kale and crunchy seeds, all doused in a tangy dressing
Californian food is sunshine meat: fresh, crisp and golden. Like Mexico, the regime flourishes abundant fresh fruit and veggies, and it is this fresh cause that seems to define its cuisine.
Vegan food is all the rage on the Western coast, and you could adapt this salad by swapping the burrata for the purposes of an evenly creamy and luscious avocado. Serve as a starter or as part 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 chocolate-brown carbohydrate
3 tbsp olive oil
Salt and black pepper
2 tsp chopped oregano or thyme buds
200 g kale , tough roots removed
2 child pearl loots , separated into leaves
2 large, ripe beef tomatoes , cut into chunks
1 big handful plenty 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 carbohydrate
For the dressing
1 tsp dijon mustard
3-4 tsp chardonnay or other white wine vinegar
6 tsp soft dark-brown sugar
120 ml extra-virgin olive oil
Heat the oven to 200 C( 180 C love )/ 390 F/ gas 6. Arrange the apricot halves cut back up on a cook tray and scatter with the carbohydrate, two tablespoons of olive oil, and batch of salt and pepper. Scatter the herbs over the apricots, then roasted for about 20 minutes, until golden.
Lay the pumpkin seeds on a separate roasting tray, mix with the olive oil, paprika, soy sauce and carbohydrate, then season. Roast in the same oven for 10 -1 two minutes, budging halfway cooking, until neatly toasted and puffed up. Set both the apricots and seeds aside to cool.
Meanwhile, shred the kale leaves with a large chopping knife, then placed 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 lettuce, tomatoes and mint foliages to the bowl.
To make the gown, mixture the mustard and vinegar in a jar with half a teaspoon of salt, the carbohydrate and olive oil.
Toss the salad in the prepare, savor, then adjust the seasoning with more sugar, salt or vinegar, as required. Arrange on one large sheet or subdivide between four individual plates, then top with the apricot halvesIf serving on one huge plate, tear over the burrata and scatter with half the seeds( reserve the remain for another time ). If you are using individual illustrations, nestle a burrata in among the middle of the salad and sow 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 flower, some vanilla sugar and chopped pistachios before cooking as above. Leftover seeds are great scattered over stir-fries, pasta or other salads for a luscious crunch.