Strawberry salad forever
Make this dish a sweet success with honey baked fruits
Honey roasted strawberries, cucumber and feta panzanella salad with radish, pear and radicchio
Serves 4–6
INGREDIENTS: ◗ 2 punnets of strawberries ◗ 3 tbs honey ◗ 2 cucumbers, cut in half, deseeded and sliced ◗ 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 from the oven and pour the juice from the strawberries into a small saucepan, place the tray back into the oven for another 5 minutes until the strawberries are slightly browned. Pour any excess juice into the same pot and allow the strawberries to cool on the tray. Place the pot on to the stove over a moderate heat 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.