1. If using fresh apricots, remove stone and slice into 2 cm wedges. If using tinned, drain well and slice into 2 cm wedges.
2. Combine the apricots with the Umeboshi vinegar and allow to sit for 24 hours in the refrigerator.

1. Preheat the oven on Fan Plus at 160°C.
2. Tear the bread into large rough pieces and toss with the rosemary, oil and salt. Spread onto a universal tray.
3. Place into the oven on shelf position 2 and bake for 10-15 minutes. The bread should still be chewy and not fully hardened.
4. Drain on paper towel and season to taste. Store in an airtight container until required.

1. Cut the baby cos lettuce into halves and arrange on a platter, sprinkle with salt flakes.
2. Arrange the drained apricots and croutons with the lettuce.
3. Remove the goat’s cheese from the freezer and using a sharp knife cut irregular shards off the edge of the block, arrange these over the salad.
4. Spoon small amounts of the grain mustard over the salad.
5. Combine the juice from the marinated apricots with the extra virgin olive oil and use to lightly dress the salad.

• Umeboshi vinegar can be purchased from Japanese grocery stores and selected health food stores.
• Umeboshi or ume vinegar can also be made by soaking five Umeboshi plums in white wine vinegar for minimum two weeks but ideally a month.
• You may not need all the goat’s cheese, however, using a smaller sized block can be difficult to cut.