A salty-sweet treat of a salad with roast grapes, feta and nuts, and a refreshing lime sorbet with extra fragrance from makrut lime leaves
I’m always amazed by the sheer variety of fruits that exist in nature, each with their own personality. This lime sorbet is robust with the sour taste of citric acid, but also has that delightful, refreshing perfume that is most welcome on a hot summer day. Makrut lime leaves are used in Thai cooking to build citrus flavours in curries, and infusing a few leaves into the base of the sorbet adds a hint of their special aroma. Taking a step away from the citrus is a roast grape salad with hints of fresh herbs, lemon and creamy sheep’s cheese; slices of warm, toasted sourdough with butter are a great way to finish up.