Perrysburg Pulse Magazine Perrysburg Pulse November | Page 13

GRILLED APRICOT
SALAD
Flowering thyme,
mozzarella, pink
peppercorns & prosciutto
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
8 sprigs of fresh thyme,
ideally the flowering kind
olive oil
2 tablespoons white
wine vinegar
extra virgin olive oil
1 big pinch of pink peppercorns
½ a red onion
2 large handfuls of salad
leaves, such as escarole,
Castelfranco, wild rocket
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
onto 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.
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
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
4 slices of higher-
welfare prosciutto
125g ball of mozzarella cheese
1 lemon
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