Strawberry, rocket & toasted walnut salad
Festive summer vibes in a bowl
About this Recipe
Strawberries in a salad? Trust me, it works! Choose small, ripe berries to add a sweet flavour hit that pairs beautifully with the peppery rocket. Add avocado for extra creaminess, swap in pecans for walnuts, blue cheese for goat’s cheese or nectarine for strawberries – enjoy it your way!
Step by Step Instructions
1/4 cup walnut halves
- 80-100g rocket leaves
- 1/4 cup goat’s feta
- 8 small strawberries, hulled & sliced
For the dressing
- 2 tbsp olive oil
- 2 tbsp Balsamic vinegar
- 2 tsp Dijon mustard
- Salt & pepper, to taste
Heat a small frying pan over a medium heat and once hot, add the walnuts, shaking the pan regularly to avoid them burning. Once they smell ‘nutty,’ quickly remove from the heat, tip into a bowl and set aside to cool.
Place the rocket leaves in a serving bowl, crumble over the feta, add the sliced strawberries and cooled, toasted walnuts.
Put all the dressing ingredients in an empty jar with a screw top lid and shake vigourously until well mixed. Pour over the salad, toss well to cover all rocket leaves in the dressing and serve immediately with your choice of protein.
Tandoori salmon kebabs with lemon & chilli mayonnaise Succulent salmon skewers with a hint of...
Brazilian fish stew (moqueca de peixe)This delicious fish stew is a specialty of the Bahia region...
Thai red vegetable curry with salmon & Puy lentilsPuy lentils work beautifully in this recipe,...