15 Top Picnic Recipes To Try This Week

BY SHEERLUX

Halloumi & Apricot Salad: Sarah Ann Macklin

INGREDIENTS

• 10 broccoli stalks

• 6 fresh or dried apricots

• 4 handfuls of rocket leaves

• 1 handful fresh mint 

• 1 fresh chilli

• ½ block of halloumi

• 1 can of cannellini beans

• 2 tbsp of pine nuts

• Salt and pepper

For the dressing:

• 2 tbsp of French mustard

• ½ lemon, juiced

• 1 tbsp of extra virgin olive oil

• 1 tbsp of apple cider vinegar

• 1 tsp of capers, chopped 

METHOD

1. Wash and slice the fresh mint leaves. Remove the pip and slice the apricots into segments. Add the mint and apricots to a large salad bowl along with the rocket leaves, drained cannellini beans, thinly chopped chilli.

2. Toast the pine nuts in a dry pan for a few minutes until browned. Remove and put aside.

3. Gently steam or blanch the broccoli, being careful not to overcook.

4. Slice the halloumi and dry fry on a medium heat for a few minutes each side until browned. Once the halloumi and broccoli are both cooked. Add to the salad bowl and mix through.

5. To make the dressing whisk all of the ingredients together in a bowl. Add half of the dressing and half of the pine nuts into the salad bowl and mix.

6. Serve the salad into two bowls and sprinkle, dress with the remaining toasted pine nuts on top, dressing, a little more chopped chilli, mint and the sliced halloumi.

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