Rocket salad with barbecued fruit

  • Preparation Time4 mins
  • Cooking Time4 mins
  • Serves4
  • DifficultyEasy

For the vinaigrette

60ml white balsamic vinegar
1 shallot, minced
6 tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper

For the salad

3 apricots, halved, stones removed
1 tbsp extra-virgin olive oil
90g pancetta, thinly sliced
200g baby rocket
60g coarsely chopped, skinned and toasted hazelnuts
For the vinaigrette:
1) Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.

For the rocket salad:
1) 1) Place a griddle pan over medium-high heat or preheat a gas or charcoal barbecue. Brush the apricots with the olive oil and griddle for 2 minutes on each side. On the other side of the griddle or barbecue cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.

2) To serve, place the rocket in a large salad bowl. Slice the griddled apricots and add to the bowl.
R3) Add the vinaigrette and toss to lightly coat the rocket. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.

*Cook's note: you can use any stone fruit such as peaches or plums, red apples or figs are also great alternatives.

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