Ingredients
Method
1.Place the strawberries in a large bowl and add the olive oil, vinegar, tarragon, salt and pepper. Toss to combine, then leave to macerate for 10 minutes.
2.Meanwhile, preheat a grill to high and toast the pita on both sides. Leave to cool, then rip it up and place it in a large bowl with the rocket, onion, almonds, mint and basil, tossing until well combined.
3.Heat a chargrill pan over medium–high heat. Fish the strawberries out, reserving the marinade. Chargrill them for 3–4 minutes, kicking them around a bit to colour all sides. Remove from the heat and allow to cool.
4.Add the strawberries and the reserved marinade to the salad and toss to combine. Transfer to a serving dish and serve immediately.
Wild rocket it may be flowering in summer – this is still great to use in the salad.
Note