GOATS' CHEESE, STRAWBERRY AND BASIL SALAD
This sounds an unusual combination but it works. It is a pretty, fragrant and light salad, which makes the perfect conclusion to a meal on a hot summer’s day, especially if you can’t decide between dessert or cheese! Greek basil has much smaller leaves than regular and just suits the look of the dish, but you can use the latter if easier.
350 g strawberries, hulled
150 g chevre blanc, crumbled
freshly squeezed juice of 1?2 lemon
1–2 tablespoons light olive oil
4 tablespoons Greek basil leaves
freshly ground black pepper
Serves 4
1. Have or quarter the strawberries, if large, and arrange on a serving plate. Sprinkle the chevre blanc on top and squeeze the lemon juice over.
2. Drizzle with olive oil, sprinkle the basil leaves over and finish with a grinding of black pepper. Serve at room temperature.
Strawberries
Strawberries are available pretty much all year round nowadays, but nothing beats a strawberry bought in summer for its superior taste. For the best flavour, ensure the strawberry is at the peak of ripeness with no tough white or green parts.
The Salad Bowl by Nicola Graimes, photography by Matt Russell, is published by Ryland Peters & Small
