Name: Chargrilled strawberry and rocket salad with pita
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 500 gram strawberries, hulled and halved; 1/3 cup (80ml) olive oil; 2 tablespoon balsamic vinegar; 1 tablespoon chopped tarragon; 1/2 teaspoon salt flakes; 1/2 teaspoon cracked black pepper; 200 gram wholemeal pita fried; 50 gram wild rocket; 1/2 red onion, sliced finely; 2/3 cup (110g) toasted and lightly crushed almonds; handful of mint leaves, torn; handful of basil leaves, torn

Chargrilled strawberry and rocket salad with pita

Barbecuing strawberries is great for imperfect fruit, or the end-of-season stuff that isn’t pristine. In this recipe from Simon Bryant's book, 'Vegetables, Grains and Other Good Stuff', he's combined grilled strawberries with rocket and fresh herbs to create a beautiful Summer salad.

Serves 4

Prep

10M

Cook

Marinate

10M

Total

16M

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Ingredients

500 gram strawberries, hulled and halved

1/3 cup (80ml) olive oil

2 tablespoon balsamic vinegar

1 tablespoon chopped tarragon

1/2 teaspoon salt flakes

1/2 teaspoon cracked black pepper

200 gram wholemeal pita fried

50 gram wild rocket

1/2 red onion, sliced finely

2/3 cup (110g) toasted and lightly crushed almonds

handful of mint leaves, torn

handful of basil leaves, torn

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

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