Strawberries and asparagus are two of my favourite things – and both are ridiculously cheap and in season at the moment. The glut of strawberries has seen some farmers feeding them to cattle! But although the chookies have been getting the scraps, mine are going in this seriously easy and seriously yummy salad. Definitely a Spring winner!
1 punnet strawberries, hulled, and cut into quarters
2 bunches of asparagus spears, trimmed and blanched
1 400gr tin of chickpeas, rinsed and drained
Bunch of rocket, washed, dried
Bunch of baby spinach washed, dried
1/4 cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon garlic infused olive oil
Fresh mint and chives, finely chopped
Freshly cracked black pepper
Pinch sea salt
Mix vinegar, oils, and salt and pour over strawberries. Leave to macerate for a couple of hours, at room temperature, covered. The salt draws out the juice into what will be the salad dressing.
When you are ready to serve, add herbs and pepper to strawberries.
Toss remaining ingredients into a large salad bowl, remove strawberries from vinegar mixture and toss through. Drizzle dressing over the top and serve immediately.