Apple, greengage & pumpkin-seed salad

Apple, greengage & pumpkin-seed salad

By
From
Gather
Serves
2
Photographer
Andrew Montgomery

Do you know what happens when you dress apples in lots of lemon juice? It brings out a secret flavour in them, a beautiful flavour that I can never quite place. It’s somewhere between roses and cicely, I think, but I can’t be sure. Greengages are small plums. They’re juicy and sweet and work really well with the crunch of the apple. I’ve added toasted pumpkin seeds to this recipe, and fresh tarragon – a brilliant herb to use with apples.

Ingredients

Quantity Ingredient
2 dessert apples
1/2 lemon, juiced
8 ripe greengages,or other ripe plums
1 large tarragon sprig, leaves picked
2 tablespoons pumpkin seeds
2 teaspoons runny honey
2 tablespoons extra-virgin olive oil
pinch salt

Method

  1. Using a sharp paring knife or a mandoline, slice the apples into rounds as thinly as you can – ideally about 1–2mm thick. Remove the pips from the slices as necessary (you don’t need to remove the core – it’s totally edible).
  2. Divide the apple slices equally between two large plates, then drizzle over half the lemon juice.
  3. Slice the greengages or plums into 1–3mm slices and scatter them over the apple. Tear over the tarragon leaves, sprinkle over the pumpkin seeds, and drizzle over the honey and olive oil. Trickle a little of the remaining lemon juice over each plate and finish off with a tiny pinch of salt.
Tags:
River Cottage
seasonal
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