I turned this classic on its head and then shook it around. May I present strawberry and ricotta salad!
My first encounter with these sneaky berries edging over to the dark side was strawberry and black pepper sorbet at a restaurant I worked in. It was delicious and encouraged a successful attempt at cooking strawberries in balsamic vingar (for a cheesecake topping, if I remember correctly). It was on a trip to Barcelona that much to my surprise I found them in my salad!
I didn’t plan this one at all. In fact, I bought the strawberries for topping angel food cupcakes (that’l be the next post folks!) but I decided to chuck a few in my bowl along with the usual suspects: leaves, cucumber, radishes, balsamic vinegar and olive oil. I had some ricotta too, which os only a step away from cream really. The whole starwberries and cream thing only just occurred to me! It made a really nice change, gorgeous and summery! Some walnuts would have been perfect. Oh, and I spinkled on some fresh basil from my little basil plant which is battling away in my tiny kitchen.
I had the most wonderful holiday in Greece, more specifically Skopelos, for my lovely friends wedding (I’m waiting on the professional photos to publish the wedding cake post) and have been batteling heart sickness since flying back to Gatwick a whole week ago. Lidls, however, came to my rescue with a greek themed week! So I have stocked up on dolmadas (stuffed vine leaves) which I must attempt making, not that I have seen any grape vines in Cornwall…
Anyway, back to the point, I made a yummy greek salad with lettuce, cucumber, tomatoes, olives, spring onions and a reasonable sized lump of feta. I put a ‘traditional greek music’ playlist on youtube, closed my eyes and let myself be transported back to that beautiful little island 🙂
Leaves, avocado, chedda cheese, walnuts. Salt, pepper, sesame oil, lemon juice. Sometimes the weather is just too nice to spend time in the kitchen. Even for me!
This was my dinner last night and my pack lunch today, it’s delicious hot or cold.
Peel and cut a butternut squash into bite size pieces, toss with rose harissa paste and olive oil, or flavourings of your choice. Roast with sliced onion and garlic until soft and caramelised. Serve on top of baby leaves and cucmber with peelings of parmasan and I had some chedda too! Easy, simple, delicious.