GOAT'S CHEESE, STRAWBERRY & BASIL SALAD
This sounds an unusual combination, but it works… It is a pretty, fragrant and light salad, which makes the perfect conclusion to a meal on a hot summer’s day, especially if you can’t decide between dessert or cheese! Greek basil has much smaller leaves than regular and just suits the look of the dish, but you can use the latter if easier.
350g strawberries, hulled
150g chevre blanc, crumbled
4 tbsp Greek basil leaves
juice ½ lemon
1–2 tbsp extra virgin olive oil, choose a mild-tasting one
freshly ground black pepper
From The Salad Bowl
Ryland Peters & Small, 2015
Halve or quarter the strawberries, if large, and arrange on a serving plate.
Scatter the chevre blanc on top and squeeze the lemon juice over.
Drizzle with olive oil, sprinkle the basil leaves over and finish with a grinding of black pepper. Serve at room temperature.