Charred apricot salad
4-6 ripe but firm apricots
1tsp olive oil
⁃ 1tbsp Planet Plant-Based date syrup (optional, if apricots aren’t super sweet)
a handful Planet Plant-Based granola of choice
250g plant yogurt or coconut whipped cream
2tbsp shelled pistachios, chopped
Cut open and remove the pit from the apricots. Add them to a bowl with olive oil and optional date syrup, stirring gently to coat all the halves.
Heat a skillet until very hot and char the apricot halves cut side down until dark and sizzling, about 3 to 4 minutes on medium-high. Gently loosen the pieces from the bottom of the skillet with kitchen thongs, flip, and cook on the other side for 1-2 more minutes. Transfer to a plate to cool.
To a serving dish add plant yogurt (ideal if you have very sweet apricots to add more flavour with its tartness) or whipped coconut cream. Place charred apricots on top. Garnish with Planet Plant-Based granola of choice, chopped pistachios and basil.