for 2 dl

To toast the seeds

2 tbsp

sunflower seeds

Dressing

100 g	apricot, pitted, chopped
1 tsp	liquid honey
1 dl	rapeseed oil
½ dl	white balsamic vinegar
½ tsp	salt
1 tbsp	coarse-grain mustard
2 tsp	thyme, finely chopped

How it's done

To toast the seeds

Toast the sunflower seeds in a frying pan until golden brown, leave to cool.

Dressing

Puree the apricots with the honey, oil, balsamic and salt. Stir the mustard, thyme and sunflower seeds into the dressing.

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