• --- 6 ripe, firm apricots (chrysómila), about 250-300g, halved
• --- 2 tablespoons (20ml) olive oil
• --- 2 tablespoons (20ml) balsamic glaze
• --- 1 cup (200g) Beluga lentils
• --- ½ package (65g) wild rocket
• --- 15 cherry tomatoes, about 250-300g, halved
• --- 1 small red onion, 100g, thinly sliced
• --- ½ package (100g) goat cheese, cubed
• --- ½ cup (70g) pecans, roughly chopped
For the Dressing
• --- 1 tablespoon (20ml) Dijon mustard
• --- 1 tablespoon (20ml) honey
• --- ¼ cup (65ml) lemon juice
• --- 1 teaspoon (8g) salt
METHOD
1. Preheat the oven to 200°C. Place the apricots (chrysómila) cut-side up on a baking tray. Drizzle with olive oil and balsamic vinegar. Bake in the preheated oven for 10 minutes. Let them cool.
2. Meanwhile, clean the lentils, removing any other legumes or small stones, and rinse them well. Place them in a small pot with plenty of room temperature water and boil for about 20 minutes until they soften but still hold their shape. Drain and rinse well. Let them cool.
3. In a salad bowl, spread the wild rocket and add the lentils, cherry tomatoes, onion, roasted apricots (chrysómila), goat cheese, and pecans.
In a jar, combine all the liquid from the roasted apricots and all the dressing ingredients. Whisk well until the salt dissolves, then pour over the salad. Toss and serve.
