CHARGRILLED STRAWBERRY AND ROCKET SALAD WITH PITTA

When you have done everything you can with strawberries – enjoyed new- season ones fresh, baked with them, chucked them on your yoghurt or cereal and made jam – then it’s time to throw a few on the barbecue. This method is perfect for ‘imperfect’ fruit, the end-of-season stuff that isn’t pristine.tarragon, black pepper and strawberry with a touch of vinegar is a (polygamous) marriage that sees the fruit pushed to a whole new level. And once they are smoked up on the grill, they are ready to fight it out with the wild rocket. The wild rocket by contrast is unapologetically peppery and robust. Heavenly.

Serves 4 as lunch, 6 as a side

500g strawberries, hulled and halved 80ml olive oil 2tbsp balsamic vinegar 1tbsp chopped tarragon ½tsp salt flakes ½tsp cracked black pepper 200g wholemeal pitta bread 50g wild rocket (it may be flowering in summer – bonus!) ½ red onion, finely sliced 110g toasted and lightly crushed almonds Handful of mint leaves, torn Handful of basil leaves, torn

1Place

the strawberries in a large bowl and add the olive oil, vinegar, tarragon, salt and pepper. Toss to combine, then leave to macerate for 10 minutes. 2Meanwhile,

preheat a grill to high and toast the pitta on both sides. Leave to cool, then rip it up and place it in a large bowl with the rocket, onion, almonds, mint and basil, tossing until well combined. 3Heat

a chargrill pan over medium–high heat. Fish the strawberries out, reserving the marinade. Chargrill them for four minutes, kicking them around a bit to colour all sides. Remove from the heat and allow to cool. 4Add

the strawberries and the reserved marinade to the salad and toss to combine. Transfer to a serving dish and serve immediately.

‘As with all great yet simple dishes, there is no place for substandard ingredients to hide and escape scrutiny’