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Summer Charred Apricot, Peashoot and Fennel Salad with Raspberry Vinaigrette

Eating & Drinking
Recipes

Forget dull summer salads and embrace this simple but delicious apricot, peashoot and fennel with a raspberry vinaigrette, that's perfect for using up leftover raspberries.

Cara Cormack 1 August 2019

http://bit.ly/2Oz5KmV

Summer Charred Apricot, Peashoot and Fennel Salad with Raspberry Vinaigrette recipe

This salad is incredibly fresh and you can use the raspberry syrup (see recipe here) to create a punchy vinaigrette. 

This salad's ingredients contribute to a diverse range of seasonal flavours and textures. 

It’s a real celebration of summer, and will no doubt be the hero of your barbeque. Now who said salads are boring?

Summer Charred Apricot, Peashoot and Fennel Salad with Raspberry Vinaigrette recipe

Ingredients

Salad

75g pistachios

250g pea shoots

3 apricots halved with the seed removed

2 tbsp maple syrup

3 finely sliced radishes

5 sprigs fennel leaves + flowers if you have any to hand

1 tbsp olive oil

Pinch of salt

Dressing

1 tbsp olive oil

1 tbsp raspberry syrup (Click here to for a Easy to Make Raspberry Syrup recipe)

Quarter tsp salt

Half tbsp balsamic vinegar

Summer Charred Apricot, Peashoot and Fennel Salad with Raspberry Vinaigrette recipe​​

Use Plant and Plate's raspberry syrup recipe for the base for this fresh vinaigrette

Method

Start heating a griddle pan over a medium / high heat. Add the maple syrup to the pan, and place the halved apricots directly on top.

Cook for 10 minutes until slightly softened in the middle, and charred on the base. Set aside.

In a large bowl combine the rest of the salad ingredients and toss using your hands. Combine all of the dressing ingredients.

Transfer your salad onto a serving platter and place the grilled apricots on top. Generously drizzle the dressing over the salad.

Want more raspberry recipes?

Click here for the Best Ever Seasonal Raspberry Syrup Recipe

Click here for a No Waste Raspberry and Apricot Ice Cream Cake

No Waste Raspberry and Apricot Ice Cream Cake recipe

Use up apricots and raspberries this summer with this gorgeous ice cream cake

Want to know what to do with other leftovers?

Food waste at home is one of the biggest 'hidden' areas of waste. 

The UK wastes over £13 billion worth of food each year as we buy, don't use and throw out far more than we really need. And there are really simple ways to use leftovers that will not only help save on food waste but will also save you money.

The Food Rush Zero Waste Pebble Magazine

Use up other veggies with these quick recipes for leftovers

Photography | The Food Rush

Click here to find out how to keep bread out of the bin

Click here for more leftover recipes to save food waste

Click here for some of the best British chefs' secret kitchen hacks for leftovers

Loved this recipe? 

Check out Plant and Plate, otherwise known as Cara and Brendan who run a plant-based blog focused on seasonal, delicious and low food waste recipes. They offer tips and tricks to use up foods that are commonly wasted from banana skins to stale bread to show you that you really don’t need to throw much, if any food into the bin. 

Find them @_plantandplate_ or www.plantandplate.co.uk.

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This Charred Apricot, Peashoot and Fennel Salad with Raspberry Vinaigrette is the ultimate summer salad recipe. Simple, seasonal and made with fresh ingredients it uses up leftovers and reduces waste

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Pinterest phone preview Plate of charred apricot salad on a table with knife and fork

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