Roasting strawberries in this way makes their flavours explode. Perfect Summer eating.

Number of Servings: 4

Cooking Time: 1 hour

Preparation Time: 30 minutes

Ingredients:

Salad

Spinach: 240g

Cucumber: 1

Extra virgin olive oil: 20ml

Dill: 5g, finely chopped

Salt and pepper: To taste

Red onion: 1/4, thinly sliced

Roasted Strawberries

Strawberries: 250g, halved

Balsamic vinegar: 15ml

Mint stalks: 4-5

Mint leaves: 5g, finely chopped

Orange peel: 3 pieces

Salt: A pinch

Salad Dressing

Orange juice: 30ml

Orange zest: 1 tsp

Shallot: 1, finely diced

Red wine vinegar: 4 tbsp

Dijon mustard: 1 tsp

Extra virgin olive oil: 30ml

Basil: 10g, finely chopped

Salt and pepper: To taste

To Serve

Burrata: 150g

Blanched almonds: 70g  

Method:

Preheat your oven to 150°C (fan), 170°C (conventional), or gas mark 3.

To make orange peels, use a sharp vegetable peeler and drag it along the surface of the orange, removing just the outermost layer (the zest). Avoid peeling too deeply into the white pith.

In a bowl, toss the halved strawberries with balsamic vinegar, mint stalks, orange peel, and a pinch of salt.

Spread the mixture on a baking tray and roast for 40 - 50 minutes, stirring occasionally.

Once cooled, discard the mint stalks and orange peel, then add the chopped mint and toss thoroughly.

Using a vegetable peeler, slice the cucumber into thin ribbons.

Toss the cucumber ribbons with extra virgin olive oil, chopped dill, and orange zest. Season with salt and pepper to taste.

Increase the oven temperature to 180°C (fan), 200°C (conventional), or gas mark 6.
Spread the almonds on a baking tray and roast for 8-10 minutes, or until golden brown. Set aside to cool and chop them in half.

In a small bowl, whisk together the orange juice, orange zest, red wine vinegar, shallots, Dijon mustard, extra virgin olive oil, and chopped basil. Season with salt and pepper to taste.

In a large salad bowl, toss the spinach leaves, red onion slices, half portion of the roasted almonds with the salad dressing.

Arrange the cucumber ribbons, sprinkle the roasted strawberries and remaining roasted almonds, and spread the burrata on top. Garnish with mint leaves.

Created with

Season Lisbon Salad Server Set
Season Wide Salad Bowl 30cm
Season S1 Santoku Knife

Season S1 P9 Paring Knife 9cm
Season Walnut End Grain Chopping Board