A sweet and savoury salad for the end of summer …
I get asked a lot what I always have in my fridge – and the answer, without fail, is a cucumber. It might not be the most glamorous ingredient, but it’s the one I reach for most, no matter the season. This is the time of year when we’re spoiled for choice with the best produce, so there are lots of cucumber combinations to try. It’s the one vegetable that you can always rely on, whether it’s summer or the depths of winter. @kittycoles
APRICOT, MOZZARELLA AND BASIL SALAD WITH CHILLI AND CUCUMBER
Sweet, soft apricots tossed in warm garlic oil left to cool with lemon juice then tumbled over mozzarella, basil and cucumber. Cherries, figs and small ripe plums work beautifully too.
Ingredients
5-6 ripe apricots, stones removed and torn in half
3-4 tbsp extra virgin olive oil
1 garlic clove, thinly sliced
Juice of 1/2 lemon
1 ball of mozzarella, torn
1 cucumber, sliced into coins (peeled if tough)
A handful of fresh basil leaves
1/2 tsp chilli flakes (or to taste)
Sea salt and black pepper
Method
1. In a small frying pan, warm the olive oil over medium heat and add the garlic before it gets hot. Cook gently until fragrant, but not coloured then squeeze in lemon juice. Add the apricots to the warm oil, season with salt and pepper.
2. Allow the apricots to cool to room temperature in their garlicky oil. Arrange the cucumber, mozzarella and basil on a serving plate, then spoon over the apricots and all their juice.
3. Sprinkle with chilli flakes, an extra pinch of salt, and a final drizzle of olive oil. Serve with crusty bread for mopping or some cured meats such as Jamón Ibérico or Serrano.