Sweet salad has a kick
If there’s one thing that is certain, it’s that there is nothing more sweet than a perfectly ripe strawberry.
Icannot remember learning anything very useful in my first proper job, apart being told to always carry a manila folder whenever I left the office because that would stop anyone from asking what I was doing.
The only other thing I recall from that long, tortuous year of filing and admin was being told that you should sit strawberries in a cabbage leaf for 20 minutes before eating them.
My colleague swore it was failsafe, claiming there was some kind of chemical reaction between the two, which made them taste better.
The cabbage leaf trick is a load of old cobblers, but nothing is sweeter than a perfectly ripe strawberry. Here are some recipes to try.
Strawberry, avocado and radish salad
Serves 3-4 Preparation time: 10 minutes Cooking time: nil
The colours make this an obvious choice for Christmas feasting, but the flavours are good any time. Look for little, peppery radishes rather than the bigger, more watery ones.
If you struggle to find sumac at your regular supermarket, try your local Indian grocer (it’s likely to be cheaper there, too).
❚ 1 punnet strawberries
❚ 4-6 small radishes, sliced
❚ 1 avocado
❚ 2 tablespoons finely shredded fresh mint leaves
For the dressing:
❚ 2 tablespoons freshly squeezed lemon juice (about one lemon)
❚ 3 tablespoons extra virgin olive oil
❚ A pinch of salt
❚ A pinch of sugar
❚ 1⁄2 teaspoon sumac
Hull the strawberries and cut them in half (or quarters, if they are large).
Put them in a bowl with the sliced radishes. Peel and stone the avocado and cut into chunks about the same size as the strawberry pieces, then add to the bowl with the shredded mint.
Put all the dressing ingredients in a lidded jar or bowl and shake or whisk until combined.
Pour over the strawberries, radishes and avocado, and toss together very gently. Transfer to a platter or bowl and serve. This salad is best served soon after it is made.
Strawberry, tangelo and banana smoothie
Serves 1 Preparation time: 5 minutes Cooking time: nil
In her wonderful book, Dinner At
Home, Lois Daish shares a recipe for an elegantly simple salad of strawberries and banana dressed with tangelo juice.
I’ve taken that as the inspiration for this perky coloured and flavoured smoothie.
❚ 1 large tangelo, peeled and cut into chunks
❚ 1⁄2 a large ripe banana, peeled and cut into chunks
❚ 4-5 large strawberries, hulled and halved
Put all the ingredients in a blender and whiz until smooth. If it’s very thick, add a tiny splash of water (or tangelo juice) and whiz again.
Pour into a glass and serve immediately.
Strawberry, basil and cream cheese sandwiches
Makes 16 cocktailsize sandwiches Preparation time: 10 minutes Cooking time: nil
These dainty little sandwiches are the perfect accompaniment to a glass of bubbles (and so much better for you than a handful of crisps).
❚ 8 thin slices of white or very light wholemeal bread
❚ 1⁄2 cup cream cheese, at room temperature
❚ 8-10 strawberries, hulled and thinly sliced
❚ 8-12 basil leaves
❚ Freshly ground black pepper
Spread each slice of bread with cream cheese. Arrange the basil leaves on top of four pieces, followed by the sliced strawberries.
Sprinkle with freshly ground black pepper, then put the remaining slices of bread on top (cream cheese side down). Trim the crusts and cut each sandwich into four triangles.
Arrange on a platter and serve immediately (or keep covered with a damp tea towel until ready to serve).