That's berry clever! Strawberry garden salad
There are so many ways you can use summer’s sweet bounty – even in a salad
This interesting summer salad includes strawberries as well as asparagus tips and peas
Serves 4
- 100g (3½oz) asparagus tips
- 150g (5½oz) frozen peas
- 150g (5½oz) runner beans, sliced
- 150g (5½oz) frozen broad beans
- 200g (7oz) baby spinach leaves, washed
- 150g (5½oz) strawberries, sliced For the dressing
- 4tbsp olive oil
- 2tbsp white wine vinegar
- 1tbsp mint leaves, chopped
- 1tbsp chives, snipped, including blossoms
- Salt and freshly ground black pepper
- 1tbsp tarragon leaves
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Bring a large pan of water to the boil and add the asparagus tips, peas and runner and broad beans.
Bring to the boil, cook for 2-3 minutes, then drain and plunge the vegetables into cold water.
This will stop the colour deteriorating.
Drain and pat dry.
Arrange the spinach in a salad bowl.
Tip the prepared cold vegetables over and arrange the sliced strawberries on top. Now make the dressing.
In a bowl mix together the olive oil, white wine vinegar, chopped mint and chives.
Season with a little salt and freshly ground black pepper.
Just before serving, drizzle over the salad and sprinkle with tarragon.
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