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.