Sweet apricots, salty samphire, a creamy dressing and the sweet earthiness of caramelised walnuts do a sort of co-ordinated dance on your tongue

Salad Ingredients

Spinach: 120g

Rocket: 100g

Samphire: 90g

Apricots: 320g, pitted and halved

Jersey potatoes: 200g

Butter: 3 tbsp

Dill: 10g, chopped

Lemon: ½

Candied Walnuts
Ingredients

Walnuts: 60g

Balsamic vinegar: 15ml

Sugar: 2 tbsp

Salt: Pinch

Dressing Ingredients

Sundried tomato: 6 pieces

Extra virgin olive oil: 30ml

Lemon: 1

Parsley: 10g

Yogurt: 100g

Salt and pepper: To taste

To Serve

Honey

Brie: 50g

Method

Preheat your oven to 180°C (fan), 200°C (conventional), or
gas mark 6.

In a saucepan, combine walnuts, balsamic vinegar, and
sugar. Cook over low heat until the sugar dissolves and the walnuts are
well-coated.

Spread the coated walnuts on a roasting tray and roast for
5-10 minutes until golden brown, stirring occasionally. Set aside to cool.

Rinse the samphire under cold water to remove any sand and
dirt. Trim off the rough ends and set aside.

Place the potatoes in a stockpot and cover with salted cold
water. Bring to a boil and cook for 8-10 minutes after boiling, or until a
paring knife easily pierces through but the potatoes remain intact.

Drain the potatoes and allow them to cool. Depending on
their size, cut them into halves or quarters.

Melt the butter in a frying pan over medium heat. Add the potatoes
and gently toss to coat in butter.

Add the samphire, lemon zest, lemon juice, and chopped
dill. Cook for an additional minute. Season with salt if required and set
aside.

Blend all dressing ingredients apart from parsley in a
blender or food processor until smooth. Mix in chopped parsley and set aside.

Preheat a griddle pan over medium-high heat. Brush oil
evenly on the pan.

Place the apricots flat side down on the griddle and press
them with a grill press or a saucepan lid. Grill for 5 minutes until grill
marks appear, then flip and grill for an additional minute. Remove from heat
and drizzle with honey.

In a large salad bowl, place spinach and rocket to fill up
the base, followed with sautéed potatoes, samphire, and candied walnuts.

Arrange the grilled apricots and brie slices on top.

Drizzle with sun-dried tomato salad dressing. Toss well and serve!