Health & Wellness Magazine Community Of Caring - Summer 2019 | Page 23

GRILLED APRICOT SALAD
GRILLED APRICOT SALAD
FLOWERING THYME, MOZZARELLA, PINK PEPPERCORNS & PROSCIUTTO
BY: JAMIE OLIVER
YEARS AGO, when I first learnt to appreciate the way Italians use fruit in salads, it changed my concept of a salad for good.
It took it from a wimpy side dish to a true gastronomic experience. This recipe is about celebrating textures and brightness,
and I think you’ll love it. You could swap in other seasonal stone fruit.
Serves: 4
Total time: 25 minutes
8 ripe apricots ½ a red onion
8 sprigs of fresh thyme, ideally the flowering kind olive oil 2 large handfuls of salad leaves, such as
escarole, Castelfranco, wild rocket
2 tablespoons white wine vinegar 4 slices of higher-welfare prosciutto
extra virgin olive oil 125g ball of mozzarella cheese
1 big pinch of pink peppercorns 1 lemon
Put a griddle pan on a high heat. Halve and destone the apricots then, on a platter, toss with half the thyme sprigs and 1 tablespoon
of olive oil. Place the dressed fruit cut side down on the hot griddle for 6 minutes, or until charred and caramelized, turning halfway.
Meanwhile, pour the vinegar on to the platter with 2 tablespoons of extra virgin olive oil. Crush and crumble the pink peppercorns
over the platter, then peel, very finely slice and sprinkle over the onion, giving it a little mix in the dressing to lightly pickle it. Pick
through your salad leaves, tearing or slicing the larger ones. Add to the platter and gently toss together, then season to perfection.
Tear the prosciutto and drape it over in waves.
Gently tear open the mozzarella, season with sea salt, black pepper, a fine grating of lemon zest and a few drips of extra virgin olive
oil, then tear over the salad. Place your grilled apricots in and around the salad, sprinkling over any crispy thyme leaves and the
remaining leaves and flowers. Drizzle with a tiny bit more extra virgin olive oil, then serve.
CALORIES - 244KCAL
FAT - 18.9G
SAT FAT - 6.3G
PROTEIN - 10G
CARBS - 9.2G
SUGAR - 8.6G
SALT - 1.3G
FIBRE - 1.1G
RECIPES
FOR A MORE DELICIOUS EVERYDAY LIFE
jamieoliver.com
Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House
© Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
23
23