Apricot and rocket summer lunch

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 125
    ml
    apple juice
  • 15
    ml
    honey
  • 5
    ml
    mustard powder
  • 15
    ml
    olive oil
  • sea salt and cayenne pepper
  • 12
    ripe apricots, halved and stones removed
  • 500
    ml
    peeled and thinly sliced Golden Delicious apples, sprinkled with lemon juice
  • 4
    shelled and quartered hard-boiled eggs
  • 500
    ml
    rocket leaves
  • 30
    ml
    hulled pumpkin seeds (available at health shops)
  • 125
    ml
    roughly chopped pecan nuts
  • 250
    ml
    rocket flowers
 

Method

 
Put the apple juice, honey, mustard and olive oil in a screw-top jar and shake well. Add sea salt and cayenne pepper to taste. Arrange the apricots, apples, eggs and rocket leaves in a glass dish and sprinkle with pumpkin seeds, pecan nuts and rocket flowers. Pour the salad dressing over just before serving. Serve with crusty brown bread and feta cheese. Serves 4.
 

Read more on: fruit
 

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