Serves 3-4 as a starter or savoury
4 ripe apricots, quartered
2 tbsp crumbled feta cheese
Leaves from 2 sprigs of mint
1 tsp honey
1 tsp lemon juice
2 tbsp olive oil
Whisk together the honey, lemon juice and olive oil with a pinch of salt and freshly ground black pepper. Toss the apricots in the dressing.
Arrange the apricots on a plate and scatter over the feta.
Rip over the mint leaves.
Apricot salad with mint and feta
