Salads Recipes - Fresh Apricot and Rice Salad with Grilled Goats' Cheese Recipe

Ingredients

Serve 4

• 175 g/6 oz cooked white or brown rice

• 2 tablespoons finely chopped parsley

• 1 tablespoon finely chopped mint

• 1 quantity French Dressing

• 6 large ripe apricots, halved and stoned

• 2 tablespoons chopped toasted almonds

• 4 thick slices of goats' cheese log, with rind

• salt and pepper

• herb sprigs (sage or salad burnet) or salad leaves, to garnish

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Method:

1. Combine the rice and herbs in a bowl. Add 4 tablespoons of the dressing, with salt and pepper to taste, and mix well. Reserve the remaining dressing in a jug.

2. Fill the apricot cavities with the rice salad, piling it up in the centre.

3. Arrange on 4 individual serving plates. Scatter the toasted almonds over the top. Place the goats' cheese slices on a baking sheet.

4. Cook under a preheated hot grill for 3-4 minutes until bubbling and patched with brown.

5. Lift on to the serving plates, garnish with herbs or salad leaves, and serve immediately. Hand the remaining dressing round separately at the table.