Strawberry, goat's cheese & rocket salad
- Gluten freeVegetarian1 of your 5 a day
- Serves2
- CourseSide
- Prepare5 mins
- Cook5 mins
- Total time10 mins
- Plusmacerating
Ingredients
- 275g Strawberries, hulled and quartered
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 90g pack wild rocket
- 85g soft goat's cheese
Seeds
- 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
Method
Put the strawberries in a large bowl. Stir in the balsamic vinegar and olive oil; season. Set aside to macerate for 15 minutes.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,741kJ/ 419kcals |
|---|---|
Fat | 30g |
Saturated Fat | 8.9g |
Carbohydrates | 18g |
Sugars | 14g |
Fibre | 8g |
Protein | 14g |
Salt | 0.84g |