I’ve been meaning to post this glorious recipe for ages. It is seriously good and takes no time to whip together. If the truth be told I’ve been eating it all summer, but each time I forget to photograph the food until it’s too late. Today I was ready with my camera to take a few snaps before gorging on this delicious lunch.

It’s perfect if you want to impress friends as it’s probably a flavour combination they’ve not eaten before so it will take them by surprise…..in a good way.

It would also work really well for BBQ gatherings or as a starter for a dinner with friends. The flavour combinations of freshly ground black pepper and strawberries is a surprising winner. The dish in itself is sweet, salty and full of umami – read my article here to learn more about umami.

If you are not able to get hold of fresh spinach, rocket also works really well.

I originally came across a similar recipe in fellow  food blogger Heidi Swanson’s book ‘Super Natural Everyday‘, which I adore to dip into from time to time.

Here is my version of the recipe. Let me know how you get on by leaving a comment below. I love to hear from my readers.

Strawberry, Black Pepper and Spinach Salad with a Red Onion Balsamic Dressing

Serves 4

3 tbsp balsamic vinegar

1 small red onion or shallot, finely chopped

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 tbsp extra virgin olive oil

90g fresh spinach or rocket

300g fresh strawberries, hulled and finely sliced

30g slivered almonds, toasted

15g parmesan, shaved in curls

1. In a small bowl add the balsamic vinegar, red onion/shallot, salt and pepper. Leave to stand for 10 minutes before adding the oil and whisking gently together. Leave to one side.

2. Place the slivered almonds into a large frying pan to toast. They brown really quickly so do not leave the pan. Use a spatula to move the almonds around the heat to help them bronze evenly. This will not take more than a couple of minutes.

3. In a large bowl add the spinach or rocket, strawberries, slivered almonds and parmesan shavings. To make the curls I use a regular vegetable peeler.  Then add the dressing and gently toss so that the dressing is evenly distributed.

Serve immediately.

If you are preparing ahead of time do not add the dressing until your guests have arrived. The dressing can easily be made in advance.