John's Recipe of the Month

Blue Cheese, Dried Apricot and Tomato Salad

Serves 4 in about 20 minutes

Chef John’s tip:

I usually add a tablespoon of white Balsamic cream to the dressing. Try it and see.

• 175g cubed Roquefort cheese for a milder one like St Agur
• 4 - Roma/plum tomatoes
• 50 g dried apricots – thinly sliced
• 1 tbs walnut oil
• 150 g Greek natural yogurt
• ¼-½ tsp Coleman’s English mustard powder*
• 1-2 tbs freshly chopped mixed herbs
• chives, parsley, coriander, basil
• freshly ground sea salt & pepper mix**
• freshly torn basil leaves to garnish

Makes about 4 portions

1 Thinly slice the tomatoes and arrange around a plate leaving the center clear.

2 Put some of the cheese in the center of the plate and scatter a few pieces over the tomato.

3 In a small bowl, blend together the oil, yogurt, apricots, mustard, herbs, salt & pepper until well blended.

4 Spoon the dressing over the cheese and tomatoes, or serve in small individual pots, sprinkle a little salt & pepper mix over and garnish with the basil leaves.

5 Serve immediately.

* Coleman’s mustard powder is made with mustard flour only.

** Use ‘Epices du Chef’ sea salt & mixed pepper mix.