Light ricotta with griddled apricots and almonds

Ingredients

For 1 serving

• Part-skim ricotta180 g
• Apricots4
• Honey2 teaspoons
• Almonds12 g
• Whole wheat bread1 slice

Contains: gluten, lactose, nuts,

In season: June – July

Method

1. Heat a griddle or non-stick pan over medium-high heat for 3 minutes; meanwhile wash, halve and stone the apricots.
2. Place the apricots cut side down on the griddle and cook for 3–4 minutes without moving them, until the surface is caramelised with dark marks.
3. Meanwhile, toast the slice of wholemeal bread in the toaster for 2–3 minutes, until golden and crisp; roughly chop the almonds.
4. Beat the light ricotta with a spoon until creamy and put it on the plate.
5. Add the warm apricots, the almonds and a drizzle of honey and serve with the bread.