• 1h30min
  • 30min
  • Intermediate
  • 6 Servings
0 vote


Preparing the apples
  • 5 Pink Lady® apples
  • 1 half lemon
Preparing the garnish
  • salt and pepper
  • 4 tbsp olive oil
  • 6 chive stems
  • 30 g pine nuts
  • 1 half red onion
  • 2 tomatoes
  • 1 half green pepper
  • 1 quarter 1/4 cucumber
  • 70 g Greek Feta cheese
  • 6 slices pancetta
  • 50 g Greek black olives
  • 7 basil leaves


Preparing the apples
  1. Cut the tops off the four Pink Lady® apples
  2. Use a melon baller to remove the apples’ flesh, squeeze lemon juice over.
  3. Chill in the refrigerator.
Preparing the garnish
  1. Remove the pips from the tomatoes.
  2. Peel the pepper.
  3. Dice the remaining apple, the tomatoes, the pepper, the cucumber, the onion and the feta.
  4. Squeeze lemon juice over the apple.
  5. Marinate the pepper in 2 dessert spoons of lemon juice for 10 minutes
  6. Halve the olives and dice the pancetta
  7. Roast the pine nuts in a dry frying pan
  8. Finely chop the aromatic herbs.
  9. Press the remaining lemon.
  10. Whisk the lemon together with the olive oil and season.
  11. Blend all of the ingredients together in a bowl with the dressing and chill in the refrigerator for 30 minutes.
  1. Fill the four apple ‘cups’ and garnish with salad to serve.

Pink Lady® top tip

Add praline to the eclairs for an even crunchier taste!

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