Strawberries are not just for serving with cream – they lend themselves beautifully to savoury mixtures too. Here they have been used to stunning effect in a modern, vibrant and healthy salad that bursts with fruity flavour. The fennel, radish and mint really make the strawberries and pomegranate pop on the taste-buds. It’s perfect served alone as a light lunch dish but can be served with a grilled/broiled piece of chicken or fish for a more substantial main meal dish. It’s what we’ll be having this evening after what has been recorded as the ‘hottest day of the year for a decade’ in the UK!
I used Sweet Eve strawberries for this recipe and diced them before mixing with the other ingredients. I also used a low-fat feta as my cheese option because a little goes a long way in terms of flavour but choose a low-fat option that you like – perhaps Mozzarella, a goat’s cheese or Edam. It’s just the dish to serve during Wimbledon fortnight when strawberries are cheap and plentiful in the shops and markets. You might even try your hand at picking your own from a farm to make more than a meal of it.
WIMBLEDON ‘TOSSED’ SAVOURY STRAWBERRY SALAD
250 g/2 cups whole ripe strawberries
2 heads fennel
6 spring onions/scallions, finely sliced
250 g/2 cups radishes, finely clied
100 g/3/4 cup pomegranate seeds
1 small handful fresh mint, roughly chopped
5 tbsp fat-free French dressing
salt and freshly ground black pepper
150 g/5 oz low-fat or light feta, crumbled
1. Hull the strawberries and dice into quarters or small pieces. Finely slice the fennel as thinly as possible. Mix the strawberries, fennel, spring onions/scallions, radishes and mint together in a serving bowl.
2. Add the dressing and salt and pepper to taste. Toss to mix.
3. Serve sprinkled with the crumbled feta cheese.
WLS PORTION: 1/2-1
V suitable for Vegetarians
CALORIES PER PORTION: 130