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    Strawberry, goat's cheese & rocket salad

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    Strawberry, goat's cheese & rocket salad

    • Gluten Free
    • Vegetarian
    • Preparation time: 5 minutes, plus macerating
    • Cooking time: 5 minutes
    • Total time: 10 minutes, plus macerating

    Serves: 2


    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
    pinch salt
    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.

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