Yay, strawberries are in season. They are so versatile and when mixed with black pepper and balsamic vinegar they are amazing.
450 g strawberries, washed and halved
75 g whole almonds, roasted and crushed
1 bag of wild rocket
For the dressing:
4 tbsp extra Virgin olive oil
2 tbsp balsamic vinegar
Preparation: 10 minutes
Turn the oven onto grill.
Roast the almonds whole for 1 minute. Once they have been roasted, bash them in a mortar and pestle, and add a pinch of sea salt.
Mix the dressing ingredients together, taste to make sure there is enough salt and pepper.
In bowl mix the dressing with the rocket leaves and toss in the strawberries, scatter over the crushed almonds and serve immediately.