Here is tonight's tea, which we're about to eat. (for two of us).
There's a few different parts to it, but it's so worth it.
1. Cut 4 apricots in half, sprinkle with oregano, pinch of brown sugar, olive oil. Roast for 20 mins in moderate oven. Leave to cool.
2. Mix half a cup of pumpkin seeds with tbsp olive oil, 1/2 tsp smoked paprika, 2 tsp soy sauce and pinch brown sugar. Roast for 12 mins, turning occasionally. Leave to cool.
3. Make the dressing: mix tsp Dijon mustard with 3tsp white wine vinegar, 2tbsps olive oil and 3tsps brown sugar (I know, there's a lot of sugar!)
4. Pull the woody stalks off kale (I used a small bag for two of us). In a large bowl, massage some olive oil into the kale until it wilts a bit. Place in a large serving bowl, add a chopped tomato, some chopped lettuce and a few fresh mint leaves. Place the cooled apricots on top. Tear a blob of mozzarella onto the salad and scatter the cooled pumpkin seeds on top. Drizzle the dressing over it.
