Grilled apricot rocket salad with feta
Summer in a bowl
Serves
4 - 6
Prep Time
10 mins
Cook Time
10 mins
This grilled stone fruit and lamb salad is here to turn heads. Juicy, caramelised apricots meet peppery rocket, creamy feta, and a handful of crunchy toasted almonds. The whole thing gets dressed up with a fragrant cumin and coriander-spiced vinaigrette that’s equal parts zesty and irresistible.
Then comes the hero move tender slices of grilled lamb rump, adding just the right amount of savoury magic to balance that sweet, smokey fruit. It’s sunshine on a plate, and you’ll be coming back for seconds.
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ShareIngredients
4-6 apricot
halved and stones removed4 handfuls fresh rocket, watercress or a mix of both
or baby spinach¼ cup feta cheese
crumbledhandful fresh basil leaves
sliced1 tsp ground cumin
1 tsp ground coriander
¼ cup almonds
roughly chopped1 Tbsp olive oil
3 Tbsp olive oil
3 Tbsp red wine vinegar
pinch black pepper
Method
Heat a large pan over medium heat and add olive oil. Place halved apricots into pan and sprinkle over cumin and coriander. Cook, turning occasionally for 3-5 minutes or until beginning to turn golden. Remove apricots from pan and allow to cool.
In a small bowl, combine dressing ingredients.
On a serving plate or bowl, combine rocket, almonds, feta, and apricots. Top with fresh basil leaves and drizzle with salad dressing.
Serve fresh!
