CHEF'S DELIGHT: Strawberry and Spinach Salad

- Recipe by Bord Bia -

Nothing quite says summer like a big bowl of fresh salad, and this tasty recipe is perfect for lunch on the go, or impress at a summer gathering! It takes 25 minutes to prepare and serves between four and six people.

INGREDIENTS

For the salad

300g fresh spinach

400g strawberries

Four scallions, thinly sliced

100g goat’s cheese (optional)

For the croutons

120g leftover bread or crusts (cut into 1cm cubes)

2tbsp rapeseed or olive oil

2tsp dried basil

Salt & pepper

For the dressing

4tbsp balsamic vinegar

3tbsp rapeseed or olive oil

1½ tbsp poppyseeds

1½ tbsp honey

1½ tbsp Dijon mustard

Salt & pepper

METHOD

For the croutons, preheat the oven to Gas Mark 5, 190˚C (375˚F). Line a large baking tray with parchment paper.

In a large bowl, drizzle the olive oil over the pieces of bread, then evenly sprinkle with the basil and some salt and pepper.

Toss gently until well combined, then spread the bread out in a single layer on the prepared baking tray.

Bake for around 15 minutes until golden, turning once halfway through cooking in order to brown all sides of the croutons. Check them often to be sure that they do not burn. Allow to cool.

In a small bowl, whisk together all of the dressing ingredients until well combined (alternatively, shake together in a jar with a tight-fitting lid). Season to taste.

Place the spinach in a large serving bowl. Add the strawberries and scallions. Drizzle about half of the dressing over the salad and toss to coat the leaves.

Top with the croutons and goat’s cheese, if desired. Serve immediately, with the remaining dressing in a jug on the side.