"As the summer heat fades out, take in the bounty with this botanical citrus salad. Apricots pair perfectly with lemon and herbs to give the dish a tart kick with a sweet finish." - Dani

Time: 30 Minutes, Serves: 2-4

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To Grab

For the salad: 

• 125 g fior di latte
• 6 small apricots, halved
• 1 orange, sliced and peeled
• 11 basil leaves
• 1 tbsp chopped almonds
• 1/2 tsp flakey sea salt

For the dressing:

• 2 tsp lemon juice
• 1/2 tsp lemon zest
• 1/4 tsp finely grated ginger
• 1 tsp honey
• 2 tbsp olive oil

To Do

1. Whisk together all dressing ingredients and set aside.
2. Plate the dish working in layers. Start by plating most of the orange slices. If any are broken, save them for topping. Then tuck in half the basil leaves
3. Pull apart the fior di latte into bit-size pieces. Top the oranges and basil with apricot halves and the fior di latte.
4. Add the remaining basil leaves, then drizzle dressing over the entire dish.
5. To finish, sprinkle everything with crushed almonds and flakey sea salt.  

  Recipe, Photography and Food Styling by Dani Wiens (@churchofeelingood)

Dani Wiens is a Nutritionist and Recipe Developer based in Toronto, Canada.

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