Straw­berry salad for­ever

Make this dish a sweet suc­cess with honey baked fruits

Life & Style Weekend - - TASTE - More at do­mini­quer­izzo.com PURE FOOD with Do­minique Rizzo

Honey roasted straw­ber­ries, cucumber and feta pan­zanella salad with radish, pear and radic­chio

Serves IN­GRE­DI­ENTS:cucumbers,4–6 cut ◗ in 2 half, pun­nets de­seededof straw­ber­riesand sliced ◗ 3 tbs honey ◗ 2

◗ 4 radishes, thinly sliced ◗ 1 small radic­chio, leaves sep­a­rated ◗ 1 pear, thinly

sliced ◗ 100g feta cheese ◗ 300g sour dough, roughly torn into chunks ◗ 3 tbs olive oil ◗ 60ml olive oil, ex­tra ◗ 30ml red wine vine­gar ◗ salt and pep­per METHOD: Pre­heat the oven to 230 de­grees. Re­move the stalk from the straw­ber­ries and place them on to

a bak­ing tray lines with bak­ing pa­per, driz­zle over the honey and bake the straw­ber­ries for 5 min­utes. Re­move the straw­ber­ries

small­from min­utes the saucepan,un­til oven the and place straw­ber­riespour the the tray juice are back from slight­ly­into the the browned. straw­ber­riesoven for Pour an­oth­er­into any a 5 ex­ces­son the tray. juice Pla­ceinto the the same­pot on pot to andthe stove al­low over­the straw­ber­riesa mod­er­ate heatto cool

and sim­mer un­til you have about 120ml, al­most ½ a cup, of straw­berry honey syrup.

Com­bine this with 60ml of olive oil, red wine vine­gar and sea­son to taste with salt and pep­per. For the toasted bread, toss the chunks of sour dough in the 3 ta­ble­spoons of olive oil and toast in the oven un­til golden about 4–5 min­utes, turn them so that they are all toasted and crunchy.

To as­sem­ble the salad, on to a large plat­ter, layer the cucumbers along with the toasted bread, radish slices, radic­chio

leaves and the sliced pear. Then scat­ter over the roasted straw­ber­ries, crum­ble over the feta and spoon over the straw­berry honey dress­ing.

PHOTO: CON­TRIB­UTED

Honey roasted straw­ber­ries, cucumber and feta pan­zanella salad with radish, pear and radic­chio.

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