Red berry salad with sherry vinegar
RED berry salad with sherry vinegar is a perfect snack - serves 4.
INGREDIENTS:
For the strawberry juice:
250g (9oz) strawberries
25g (1oz) sugar
For the strawberry vinaigrette:
70ml (3fl oz) strawberry juice
2 tsps Maille sherry vinegar
2 tbsps olive oil
For the almond crumble:
60g (2½oz) ground almonds
60g (2½oz) sugar
60g (2½oz) flour, sifted
60g (2½oz) butter
Salt
For the berry salad:
160g (6oz) strawberries
160g (6oz) raspberries
120g (4½oz) blackcurrants
Greek yoghurt, to serve
20g (1oz) rocket leaves, to garnish
METHOD:
To make the strawberry juice, put the strawberries and sugar together in a large bowl and cook over a water bath for 2 hours. Make sure the bowl is covered tightly in clingfilm.
Put the strawberry mixture in a sieve and let the juice drip through for a few hours.
To make the vinaigrette, whisk the strawberry juice with the vinegar and olive oil then set to one side. l For the crumble, mix all of the ingredients together and leave to set in a fridge for 4 hours.
Cut the crumble mix into cubes and bake in an oven at 160°C/300°F/gas3½ for about 14 minutes.
For the salad, put the berries and blackcurrants in a bowl then add a little vinaigrette to coat the fruit. Sprinkle with chunks of the almond crumble and finish with a dollop of Greek yoghurt and a few rocket leaves brushed with the strawberry vinaigrette.