It's so easy to whip up a salad during the height of summer. With amazing produce at your fingertips, there is no reason why you wouldn't have a bowl (or two) of them, brimming with fresh vegetables to accompany whatever you might be grilling up on the deck.
This recipe uses a few interesting tricks like marinating soft fior di latte cheese before assembling the salad that really take flavour to the next level without requiring a lot of extra work.
Sunflower seed and pickled jalapeno pesto
Place all ingredients, except oil, in a food processor and pulse several times to combine.
Continue to pulse and slowly pour the oil in until you reach desired consistency.
Cover and place in fridge until ready to use.
Note: I like to do a fine chop on all ingredients and leave it all a bit more chunky for added texture, but blend as you'd like.
Yields 2 cups of sunflower seed pesto.
Marinated cheese and apricots
Place all ingredients in a small bowl and toss well to combine. Cover and place in fridge to marinate for at least 30 minutes. Discard garlic after marinating.
Salad and assembly
Place salad ingredients in a large bowl along with 1/2 cups of the sunflower seed pesto and marinated cheese mixture (including marinade).
Toss well to combine, season with salt and pepper if desired and serve.
- Serves 4-5
- Prep Time:
- 30 minutes