Just in case I haven’t mentioned it before: I LOVE strawberries. I could eat nothing but strawberries for three days without complaining. But if you know The Uni Cookbook, then you know that I also like to experiment with different tastes and flavours, so I tried to mix some sweet strawberries with peppery wild rocket and mild mozzarella. The spicy-sweet-and-mild combination is also mirrored in the dressing. To cut a long story short: simply delicious!
- 30g of wild rocket
- 70g of strawberries (go for small ones, those are sweeter!)
- 1/2 ball of mozzarella
- 2 tablespoons of almond oil
- 1 tablespoon of balsamic vinegar
- 1/2 teaspoon of French Dijon mustard
- 1/2 teaspoon of honey
In a small cup, mix a dressing from the oil, vinegar, honey and mustard and season with some salt and pepper. Wash the wild rocket and the strawberries and cut the berries in quarters (or halves if there are very little). Take the mozzarella out of the salt water and cut it in cubes of about the size of the strawberries. Place the wild rocket in a bowl, add the strawberries and the mozzarella and mix it with the dressing. Serve with a fresh whole wheat pita bread.
Note: You don’t necessarily need to buy almond oil for this, but chose a mild one! Olive oil for example has a quite strong taste which doesn’t match so well with the strawberries, so try something more neutral.