Whether you’re looking to create the perfect picnic or to jazz up your lunch al desko, these gorgeous savoury recipes are a new way to use berries and are surprisingly easy to make.
BerryWorld strawberry Kilner jar salad
The fresh black pepper and balsamic vinegar dressing complements the sweetness of the strawberries in this salad designed to be assembled and enjoyed straight from the kilner jar.
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 100g chickpeas rinsed and drained
- handful of rocket
- 250g Strawberries, hulled and quartered
- 100g feta cubed
- 1 tbsp shredded mint
- juice of half a lemon
- salt and freshly ground black pepper
What to do:
You’ll need a 500g kilner jar or similar.
First pour the balsamic vinegar and olive oil into the jar, and season with a pinch of salt and a generous grind of black pepper. Shake the jar to mix ingredients.
Then, beginning with the chickpeas layer up the ingredients within the jar, finishing with the feta and mint. It is important not to have the salad leaves next to the dressing as the vinegar will cause the leaves to wilt. Squeeze the lemon over the top of the salad, and seal the jar.
When ready to eat, shake the jar to coat the salad in the dressing and then enjoy straight from the jar. Store upright.
BerryWorld strawberry parma ham and parmesan crostini
This is a wonderfully quick and aromatic way to introduce strawberries into a savoury snack. The parmesan works really well with the strawberries and balsamic with the savoury sourdough being the perfect base.
Preparation time: 5 minutes
Cooking time: 5 minutes
- 200g of quartered strawberries
- 8 slices of sourdough bread
- 8 slices of thinly cut parma ham
- 100g of parmesan cheese shavings
- 1 tbsp of aged balsamic vinegar
- 1 tbsp of extra virgin olive oil
- a small handful of basil leaves
- black pepper to season
What to do:
Firstly, hull and quarter the strawberries and set aside.
Toast the sourdough bread and then place on a serving platter. Arrange the parma ham on top of each slice of bread, top with some strawberries and then sprinkle with the parmesan shavings.
Finally, drizzle with the balsamic vinegar and olive oil and sprinkle with the basil leaves and some freshly cracked black pepper.
Prawn tacos with BerryWorld strawberry, avocado and jalapeno salsa
Sophie says: “I love spices and these tacos are a great flavour combination. They are also a fun way to get children involved in food as they can build their own Tacos, and make a really great addition to a BBQ too. The salsa is also a great healthy alternative to sugar-filled, shop-bought BBQ sauces and the chilli even gives your metabolism a boost.”
Preparation time: 20 minutes
Cooking time: 15 minutes
For the salsa:
- 250g hulled strawberries
- 2 ripe avocados
- A squeeze of lime juice
- 1 red onion
- 3 jalapenos
- 1 small handful of fresh coriander
- Seat salt and pepper
- For the spice mix
- ½ tsp smoked paprika
- ½ tsp dried coriander
- A pinch of cumin
- A pinch of dried oregano
- A pinch of turmeric
- 2 garlic cloves, chopped
- 50ml olive oil
- 800g raw kings prawns
- 8-12 soft corn tacos
- 4 limes (quartered)
- Salad to serve
What to do:
Firstly make the salsa, then it can sit marinating for a while. To do this, dice the Sweet Eve strawberries and avocados into roughly the same sized pieces (just under 1cm square) then mix with a squeeze of lime juice. Next, finely dice the red onion and the jalapenos and mix with the Sweet Eve strawberries, avocados and a handful of fresh coriander. Season and set aside.
For the prawns, first make the spice mix by stirring the spices with the chopped garlic and adding to the olive oil. Next, de-head the prawns and take out the black line on their back, then cover the prawns with the spiced olive oil.
To heat the tacos, either dry-fry them or wrap them in foil and place in the oven at 200°C/180°C fan/Gas mark 6 for 10 minutes.
To cook the prawns, place on skewers and BBQ the prawns for about 2 minutes each side (depending on thickness). The meat should turn white and the outside should turn pink.
To serve, place a couple of tacos on each plate, pile in the prawns and salsa, then serve with salad and the limes on the side. More chilli sauce can be added if you like it hot! Roll up the tacos and enjoy!
BerryWorld strawberry, crab and avocado salad
Really fresh, light and colourful. Living by the sea I love to use crabmeat. Mix the fresh strawberries with lime, cucumber and avocado, then sprinkle over a coriander, chilli and olive oil dressing – it’s a perfect starter or light lunch!
Preparation time: 15 minutes
- 400g strawberries, quartered
- 3 medium avocados, peeled and cut into chunks
- 400g fresh white crab meat
- 1 medium cucumber peeled, sliced lengthways and chopped into chunks
- 30g pack fresh coriander, stalks removed and chopped
- 1 tsp sweet chilli sauce
- 40 ml extra virgin olive oil
- 1 large lime, juiced
- salt and cracked black pepper
What to do:
Place all the ingredients in a large bowl and carefully mix until combined. Season well with salt and pepper. Serve as a starter, or with crusty bread for a light lunch.
All recipes courtesy of www.berryworld.com