GRIDDLED APRICOT SALAD WITH CRISPY LENTILS & FRESH TOMATO DRESSING
This bright summer salad balances sweet, charred apricots with crunchy roasted puy lentils, fresh tomato dressing and creamy soft cheese. It combines contrasting textures—tender salad leaves, crisp lentils and toasted almonds—with herbaceous basil and a lively dressing. Serve as a light main for two or as a side for up to four; it works well for al fresco lunches, picnics or an elegant starter.
Highlights: quick to prepare, makes use of ripe apricots, and is easily adapted—swap almonds for walnuts or pecans, or use feta instead of burrata for a firmer cheese option.
Prep Time
10
minutes
Cook Time
30
minutes
Total Time
40
minutes
Servings
2
as a main, 4 as a side
Ingredients
-
100
g
cooked puy lentils -
1
garlic clove
grated -
1
tsp
wholegrain mustard - olive oil
-
5
ripe apricots
halved & pitted -
3
handfuls
salad leaves -
small handful fresh basil
leaves only -
2
tomatoes
roughly chopped - salt & freshly ground black pepper
- to serve: soft cheese (burrata, stracciatella, or whatever you wish), toasted almonds
DRESSING
-
1
large tomato -
3
tbsp
extra virgin olive oil -
1
tbsp
sherry vinegar -
2
tsp
wholegrain mustard
Instructions
-
Preheat the oven to 180°C (fan)/390°F/gas 6. Line a baking tray with parchment or use a shallow roasting pan so the lentils can crisp without sticking.
-
In a mixing bowl, combine the cooked puy lentils with the grated garlic, 1 teaspoon wholegrain mustard, a generous glug of olive oil and a pinch of salt. Spread the lentils out in a single layer on the prepared tray. Using your hands helps to coat them evenly. Roast for 20–25 minutes, stirring once or twice, until the lentils shrink and become crunchy—watch them closely towards the end to prevent burning.
-
While the lentils roast, make the tomato dressing. Grate the large tomato into a bowl, discarding any tough skin left behind. Add the extra virgin olive oil, sherry vinegar, 2 teaspoons wholegrain mustard and a good pinch of salt and black pepper. Whisk or stir until emulsified. Taste and adjust acidity or seasoning as needed—the grated tomato gives a fresh, juicy base that keeps the dressing light.
-
Preheat a griddle pan over medium-high heat and brush it lightly with oil. Place the apricot halves cut-side down and griddle for 2–3 minutes, or until they develop dark charred lines and begin to soften. If you don’t have a griddle, use a hot frying pan; you’ll still get great caramelization even without distinct grill marks. Remove the apricots and set aside.
-
Assemble the salad: toss the salad leaves with the basil in a large bowl. Arrange the chopped tomatoes, griddled apricots and the crispy puy lentils on top. Break or spoon over the soft cheese in small pieces, scatter the toasted almonds, and finish with a generous crack of black pepper and a pinch of flaky salt. Spoon the dressing over the salad just before serving so the leaves stay fresh and crisp.
Tips & Variations
To toast almonds: place them in a dry pan over medium heat and shake frequently until they are golden and fragrant. For a vegan version, omit the soft cheese and add extra toasted nuts or a scoop of smashed avocado. The crispy lentils can be made ahead and kept in an airtight container for a couple of days; dress the salad at the last moment. If apricots are not in season, ripe peaches or nectarines work beautifully.