GOAT’S CHEESE, STRAWBERRY AND BASIL SALAD

PREP TIME 10 minutes SERVES 2

INGREDIENTS

● 350g strawberries, hulled ● 150g chevre

blanc (goat’s cheese), crumbled ● Freshly squeezed juice of ½ lemon ● olive oil, drizzle ● 1–2 tbsp basil leaves ● Freshly ground black pepper

METHOD

1 Halve or quarter the strawberries, if large, and arrange on a serving plate. Sprinkle the chevre blanc on top and squeeze the lemon juice over. 2 Drizzle with olive oil, sprinkle the basil leaves over and finish with a grinding of black pepper. Serve at room temperature. COOK’S TIP

Strawberries are available all year round, but nothing beats a British summer strawberry bought for its superior taste and lower carbon footprint. Ensure the strawberry is at the peak of ripeness with no tough white or green parts. The Salad Bowl by Nicola Graimes, published by Ryland Peters & Small (£9.99). Photography by Matt Russell , © Ryland Peters & Small