Sweet Eve Strawberry & Ginger Salad with Grilled Asparagus Spears

If you like colourful salads packed with flavour, then this delightful and unusual strawberry salad is for you. Delicious Sweet Eve strawberries blend wonderfully with fresh British asparagus and crispy pancetta, a great flavour combination.

This salad is such a pretty one! Grill the British asparagus, mix the fresh halved Sweet Eve strawberries with crispy pancetta, toasted almonds, adding everything together. A little ginger preserve, a dash of vinegar & olive oil mixed together are perfect drizzle on top of the salad with lots of black pepper

Serves: 6

Preparation time: 5 minutes

Cooking time: 10 minutes

You’ll need

for the salad

1 tsp olive oil

100g of smoked pancetta

500g asparagus

400g Sweet Eve strawberries halved

50g sliced almonds, toasted

100g English goats’ cheese

for the dressing

1 tbsp ginger preserve

1 small lemon, juiced

3 tbsp extra virgin olive Oil

salt and pepper

What to do

Brush the griddle pan with the tsp of oil and fry the pancetta until crispy brown. Remove with a slotted spoon and keep warm.

Having removed the tough ends, add the young asparagus spears to the hot pan, turning every so often and cook for 3-4 minutes so they are nicely charred. Remove and place in a warm dish.

Using an empty jam jar, put all the dressing ingredients in together and with the lid on, shake vigorously to emulsify the vinaigrette.

Scatter the warm pancetta over the asparagus followed by the strawberries and crumbled goats’ cheese, sprinkle with the toasted almonds and drizzle with the ginger dressing. Season well with salt black pepper and serve.

Recipe from: BerryWorld

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