Save to your scrapbook
Strawberry, goat's cheese & rocket salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
275g Strawberries, hulled and quartered
2 tbsp balsamic vinegar
1 tbsp olive oil
90g pack wild rocket
85g soft goat's cheese
3 tbsp pumpkin seeds
1 tbsp sesame seeds
½ tbsp nigella seeds
¼ tsp sweet smoked paprika
½ tsp olive oil
1 tsp clear honey
1. Put the strawberries in a large bowl. Stir in the balsamic vinegar and olive oil; season. Set aside to macerate for 15 minutes.
2. Meanwhile, put the pumpkin, sesame and nigella seeds in a frying pan over a low-medium heat and cook, stirring, until they begin to pop and smell toasted (about 3 minutes). Add the smoked paprika and salt to the pan, stir for a few more seconds, then add the oil and honey. Keep stirring until well combined, then tip onto a plate to cool.
3. Toss the rocket leaves through the strawberries. Divide between 2 plates. Crumble large chunks of goat's cheese over the top, then scatter with the seeds.
Typical values per serving:
1 of your 5 a day
This recipe was first published in May 2020.