Tree Top


Mediterranean Salad with Apricot Tahini Dressing


Apricot Tahini Salad Dressing

160 g Tree Top Apricot Puree SS

145 g Greek yogurt

100 g extra virgin olive oil

45 g brown sugar

35 g lemon juice, fresh

20 g Tahini sesame paste

8 g fresh garlic, finely chopped

2 g fresh parsley, finely chopped

2 g fresh mint, finely chopped

1 g sea salt

0.50 g ground cumin

0.50 g ground black pepper


94 g cucumber, sliced

91 g Garbanzo beans (canned)

85 g wild greens mix or Romaine leaves

82 g grape tomatoes, halved

66 g Feta cheese, crumbled

65 g Apricot Yogurt Tahini Dressing (recipe above)

60 g Kalamata olives, with pits

20 g red onion, shaved

20 g red bell pepper, fine julienned

10 g arugula leaves




Place wild greens and arugula in mixing bowl. Add half of bell pepper, onion, olives, cheese, tomato and garbanzo beans with dressing; toss well.

Place on service plates and garnish with additional salad toppings.

Serves 1-2.

Apricot Tahini Salad Dressing:

Mix all ingredients together and reserve. Rough chop garlic in food processor. Add tahini, dry ingredients, lemon juice and apricot puree and blend on medium speed until uniform. Add oil in slow stream while continuing to blend. Remove from food processor and add fresh chopped herbs and adjust salt. Store refrigerated.