How about this juicy superfruit number created by South African strawberry farmers Xolani and Yoliswa Gumede? | Photo: Toby Murphy | Stylist: Jules Mercer | Courtesy: Quivertree Publications
What you need (serves 4 as a side dish)
SALAD
150g fresh strawberries
120g baby salad leaves
1 avocado, peeled and sliced
100g soft goat’s milk cheese
VINAIGRETTE
250g fresh strawberries, hulled
60ml olive oil
60ml balsamic vinegar
½ tsp salt
¼ tsp ground pepper
¼ tsp dried tarragon
¼ tsp honey
What you do
To make the vinaigrette, place all the ingredients in a blender or food processor.
Blend until smooth.
Adjust vinegar and honey until you get your preferred balance of sour and sweet.
To make the salad, hull and slice the strawberries.
Pile the baby salad leaves in a bowl and add the avocado, goat’s milk cheese and sliced strawberries.
Dress the salad with the strawberry balsamic vinaigrette.
Serve immediately.
The Gumedes on their strawberry farm, Cappeny Estates, in KwaZulu-Natal | Photo: Toby Murphy | Stylist: Jules Mercer | Courtesy: Quivertree Publications
[thb_dividers style=”style7″]
Buy the Book and get further South African culinary inspiration from The Great South African Cook Book (Quivertree Publications). All royalties go to The Nelson Mandela Foundation to support community projects that improve the lives of people in need of food.
[thb_dividers style=”style7″]