Chickpea salad with apricots and goat’s cheese

1. Wash and quarter tomatoes.

2. Wash apricots and cut in half. Remove stones and cut each half-apricot into thin slices.

3. Mix apricots and tomatoes with chickpeas.

4. To make vinaigrette, chop shallot finely. Mix with honey, oil, balsamic vinegar, salt and pepper and allow to stand for 10 min.

5. Blend vinaigrette with mixture of tomatoes, apricots and chickpeas and allow to stand for 15 min.

6. Rinse and drain basil and parsley. Set aside some leaves for decoration and chop remainder roughly.

Finish

1. Add herbs to salad just before serving.

2. Shape goat’s cheese into small, oval, elongated quenelles.

3. Garnish salad with rest of herbs and arrange cheese quenelles on top.