Food

This refreshing summertime salad recipe comes from Jordi Peris, chef and partner (with Jaume Pla) of Bar del Pla in the Born.

Ingredients:

500g mesclun (oak leaf lettuce, Lollo Rosso red lettuce, endive, arugula, spinach)

80g organic cherry tomatoes

250g Royal Gala apples

50g dried apricots

60g mixed nuts (pine nuts, hazelnuts, walnuts)

8 slices of raisin bread

1 container of Greek yogurt

1 tbsp chervil

1 tbsp chive

100 cl olive oil

25cl cider vinegar

20g salt

Steps:

1. Mix the mesclun in a bowl.

2. Wash the tomatoes and cut them in halves.

3. Wash the apples and cut them into eighths.

4. Julienne (cut into long, thin strips) the dried apricots.

5. Place the nuts in the oven and bake at 120º C for 30 minutes.

6. Prepare the vinaigrette by combining the Greek yogurt, olive oil, salt, cider vinegar and chopped chervil and chive.

7. Toss all ingredients together with pieces of raisin bread and lightly drizzle the vinaigrette over the salad and also onto the sides (to season the bottom of the salad).