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It’s apricot season – but not for long, so we’re making the most of these beauties by mixing them up with ingredients that really show them off. There’s spices and crunchy dukkah to offset their soft sweetness, an orangey dressing to highlight their tart edge, roasted carrots for depth and creamy tanginess from yogurt to tie everything together.
Tip: Use the remaining carrots leaves to make a fabulous pesto. Whizz the washed leaves with a good handful of toasted nuts (cashews or almonds are good here) and a chopped garlic clove. Add a good glug of olive oil, salt and pepper and a generous squeeze or two of lemon juice.Voila!
I made this last night with the purple carrots from my first A&C box - it was delicious! I used vegan yogurt and also used grapefruit juice for the dressing as I forgot to buy an orange (I added a bit of maple syrup to cut any bitterness from the grapefruit). I made the Turkish aubergine pizza to go with it. I have already passed the recipe on to a colleague as her 4yr old loves apricots and carrots.