Welcome to our first recipe blog, our new series of recipes follows seasonal trends, tasty new dishes and inspiration for you at home. Rachael our development chef has created this Summer balsamic strawberry salad. We hope you enjoy putting this together and tasting it too!
- 200g strawberries
- 2 Tbsp balsamic vinegar
- 250g Halloumi or Mozzarella
- 15g fresh mint
- Pinch of cracked black pepper or crushed pink pepper.
- 1 Tbsp olive oil
- 1 Tsp Dijon mustard
- 30g of pine nuts or walnuts
- 1 cucumber
In this recipe we have used fresh strawberries from our local supplier in Ardleigh, these sweet strawberries add a fresh kick to this summer salad. We love strawberry season!
Slice the strawberries and place in a bowl with the balsamic vinegar, leave to soak whilst you prepare the rest of the recipe.
Using a peeler, slice the cucumber from top to bottom, creating ribbons.
Cut the halloumi into slices and gently fry in a frying pan with no oil until golden brown carefully turning so they are golden on both sides. If using mozzarella just slice or tear, no need to cook.
Toast the pine nuts or walnuts on a medium heat in a frying pan with no oil, until golden brown.
Roughly tear or cut the mint depending on your preference.
Mix the Dijon mustard and olive oil.
Drain the strawberries and set aside the remaining balsamic. Arrange your salad to your liking. Lightly drizzle the olive oil and Dijon blend. Drizzle excess balsamic to your taste. Season with cracked pepper then serve.