/assets/logos/nz-taste.svg
Recipe

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.

Jul 27, 2015 3:31am
  • 10 mins preparation
  • 6 mins cooking
  • 10 mins marinating
  • Serves 4
    • Print
    Print

Ingredients

Chargrilled strawberry and rocket salad with pita
  • 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

Chargrilled strawberry and rocket salad with pita
  • 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.

Notes

Wild rocket it may be flowering in summer - this is still great to use in the salad.

The Latest from Food To Love

read more from

/assets/logos/nz-taste.svg