The combination of fruit and nutty seeds in this salad has a retro, seventies appeal to it. Its rather nice that the salad uses the whole apricot i.e. both the sun dried apricot and the apricot kernel (the seed within).
4 tbsp olive oil
Grated rind and juice of 1 medium orange
2 tbsp of white wine vinegar
1 tbsp tomato purée
1 large clove garlic, crushed with a pinch of sea salt
75 g Tropical Wholefoods Fairtrade sun dried apricots.
50 g Tropical Wholefoods Fairtrade tamari soy roast apricot kernels
1. Wash, rinse and chop up endives and place in a salad bowl.
2. Mix the oil, orange rind and juice, vinegar, tomato purée and garlic together in a separate bowl, and fold the resulting dressing into the salad.
3. Chop up apricots into 1cm pieces.
4. Fold the apricot pieces and apricot kernels into the dressed salad, saving a little to decorate the top of the salad.