Apricot and cucumber salad
- Slice the cucumbers into semicircles and cut the apricots into strips.
- Toast the pine nuts in a pan with no cooking fat for 4 to 5 minutes and leave to cool.
- Drain the mozzarella balls, pat them dry and cut each one in half.
- Mix the cucumbers, apricots and toasted pine nuts together and season with the thyme leaves.
- Dress with the white balsamic vinegar and olive oil. Add 2 to 3 pinches of salt.
Recipe: Héloïse Martinez @Mrs Martinez cooks