Serves 4

Prep Time: 30 mins

Cooking time: 10 mins

A stunning summer dish inspired by Jamie Oliver and Genarro Contaldo’s summer cruising around Southern Italy. The combination of sweet, salty and creamy is just perfect and depending on what you are accompanying it with, you can serve it with or without fresh salad leaves. Either way, incredible with a glass of rosé. The British apricot season is from May to September.

Ingredients

  • 8 Ripe apricots

  • 8 Sprigs of fresh thyme, ideally the flowering kind

  • Olive oil

  • 2 Tbsp White wine vinegar

  • Extra virgin olive oil

  • 1 Big pinch of pink peppercorns

  • ½ A red onion

  • 2 Large handfuls of salad leaves, such as escarole, castelfranco, wild rocket

  • 4 Slices of prosciutto

  • 125g Ball of mozzarella cheese

  • A Handful of fresh basil leaves

  • 1 Lemon

Method

  1. Put a griddle pan on a high heat. Halve and destone the apricots then toss with half the thyme sprigs and 1 tablespoon of olive oil. Place the dressed fruit cut side down on the hot griddle for 6 minutes, or until charred and caramelized, turning halfway.

  2. Meanwhile, pour the vinegar on to the platter with 2 tablespoons of extra virgin olive oil. Crush and crumble the pink peppercorns over the platter, then peel, very finely slice and sprinkle over the onion, giving it a little mix in the dressing to lightly pickle it.

  3. Pick through your salad leaves, tearing or slicing the larger ones. Add to the platter and gently toss together, then season to perfection.

  4. Tear the prosciutto and drape it over in waves.

  5. Gently tear open the mozzarella, season with sea salt, black pepper, a fine grating of lemon zest and a few drips of extra virgin olive oil, then tear over the salad. Place your grilled apricots in and around the salad, sprinkling over any crispy thyme leaves and the remaining leaves and flowers.

  6. Drizzle with a tiny bit more extra virgin olive oil, then serve.