Barely roasted apricots, glazed with honey and toasted cumin, set on a lemony feta cream with shards of pan-fried socca. The fruit's sugar caramelizes, and the cumin brings an earthy, smoky note that transforms the apricot into something unexpected, somewhere between sweet and savory.
Ingredients
- 8 pieces very ripe fresh apricots
- 2 tbsp liquid acacia honey
- 1 tbsp cumin seeds
- 200 g feta
- 100 g Greek yogurt
- 1 piece organic lemon
- 150 g chickpea flour
- 300 ml cold water
- 5 tbsp olive oil
- to taste fine salt
- to taste black peppercorns
- 4 sprigs fresh cilantro leaves
Method
- Preheat the oven to 200 °C on convection setting.
- Prepare the socca batter: whisk the chickpea flour with the cold water, two spoonfuls of olive oil, and a pinch of salt until you get a smooth batter, then let rest while preparing the rest.
- Toast the cumin seeds in a hot, dry skillet for one to two minutes until very fragrant, then coarsely crush them with a pestle or the bottom of a glass.
- Cut the apricots in half, pit them, and arrange them in a roasting dish, cut-side up. Drizzle them with honey, sprinkle with half of the crushed cumin and a pinch of salt.
- Bake the apricots until tender, lightly caramelized on the edges but still intact, about fifteen minutes.
- Meanwhile, blend the drained feta with the Greek yogurt, the zest and half the juice of the lemon, and a drizzle of olive oil, until you get a smooth and airy cream. Keep chilled.
- Heat a skillet with a little olive oil and cook the socca batter in two or three thin flatbreads, two to three minutes per side, until golden and crispy on the edges. Break them into large, irregular shards.
- To plate: spread a large spoonful of whipped feta on the bottom of each plate, arrange the roasted apricot halves on top with their cooking juices, and sprinkle with the remaining cumin and ground black pepper.
- Finish with the socca shards, a few cilantro leaves, and a final drizzle of olive oil. Serve warm.
Nutrition
Per serving
- Energy
- 404.9 kcal
- Protein
- 13.2 g
- Carbohydrate
- 20.42 g
- Fat
- 30.75 g
- Fibre
- 4.76 g
- Calcium
- 170.46 mg
- Iron
- 4 mg
- Magnesium
- 87.54 mg