Liven up your summer menu with this delicious twist on the summer salad using in season strawberries from Kevin Dundon.
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Serves: 4 people
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1 bag SuperValu Crispy Mixed Salad Bag
30 g SuperValu Fresh Mint
2 cloves SuperValu Garlic
120 g SuperValu Grated Red Cheddar & Mozzarella
1 - SuperValu Lemon
125 ml SuperValu Olive Oil
15 g SuperValu Parmesan Cheese Shavings
grated (2 dessertspoons)
1 dstspn SuperValu Pine Nuts
toasted or un-toasted
0 - SuperValu Salt
200 g SuperValu Strawberries
- Line 4 ramekins or teacups with cling film. Slice the strawberries into thin slivers and layer them in the ramekin. Fold over the cling film and place in the fridge for 45mins – 1 hour.
- To make the Pesto: Add all the ingredients into a food processor or puree with a hand blender until they are smooth. The basil pesto will last in your fridge for up to 3 weeks. Although it will darken slightly in colour it will still be delicious as the flavours will just be more mature. If you are unsure what you intend to use the pesto for I would suggest making it a little thicker and adding extra oil as is required.
- Place the salad leaves in a bowl and drizzle with some pesto, toss the leaves gently with your hand, season with some salt and pepper. Remove the chilled strawberries from the fridge and invert onto a plate, remove the cling film. Place a slice or two of the cheese on top of the strawberries and dress with the salad leaves and mint pesto.
- Serve immediately.