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This sweet and delightfully fruity summer salad is the perfect accompaniment to your barbecue!

Leave out the feta if you want to make it vegan, or use a cheese substitute. If you have it, I find a

handful of basil or mint adds a lovely hint of freshness to these rich flavours.

Serves 4


3 tbsp flaked toasted almonds 300 g fresh strawberries halved 1 large mango 100 g mixed salad of choice 1 handful of fresh basil or mint (optional) 80 g feta cheese (omit or vegan substitute)

for the DRESSING

3 tbsp extra virgin olive oil 2 tbsp honey 1 medium lemon juice and zest 2 tsp fresh ginger, grated


1. Place the almonds in a heated small frying pan, and roast them for about 2 minutes. Keep an eye on them, as they do burn quickly. Once they start getting aromatic and turn golden brown, turn off the heat and set aside.

2. Place strawberries in a large bowl, cut the mango into small cubes and add to strawberries. Add salad, basil or mint, and mix all the ingredients together. Top with crumbled feta cheese and toasted flaked almonds.


Mix all the ingredients together, add some salt and pepper to taste, if desired. Drizzle over the salad.

Serve with a bread of your choice.

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