Description
A delicious and simple summer salad made with fresh strawberries, rocket/arugula, red onion, and feta served with a balsamic dressing.
Serves 4. Use the scaling buttons below to double or triple the quantity.
Ingredients
Scale
- 3 tbsp sunflower seeds
- 600g cooked farro or pearled spelt (200g uncooked)
- 300g (or 11oz) strawberries - washed and sliced into 0.5cm / 1/4 inch pieces
- 1/2 red onion - finely chopped
- 200g (or 70z) feta - crumbled
- 80g (or 30oz) rocket
- A handful of torn basil leaves
Dressing:
- 3 tbsp olive oil
- 4 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp mustard
- 1 tbsp water (optional)
Instructions
- Cook the farro according to packet instructions if you haven't already.
- Place a frying pan on a medium to high heat and toast the sunflower seeds for a few minutes until they start to turn brown then remove them from the pan and set them aside.
- Mix the dressing ingredients in a small jug or bowl. The dressing should be of a thick but pourable consistency. You may need to add a little water if your balsamic is particularly viscose.
- Place the farro, strawberries, feta, red onion, basil and rocket/arugula in a salad bowl.
- Pour on the dressing and toss everything together.
- Serve on plates or in bowls topped with the toasted sunflower seeds
- Category: Salad
- Method: Salad
- Cuisine: Western
Nutrition
- Serving Size: 1
- Calories: 389
- Sugar: 20g
- Sodium: 508mg
- Fat: 25.2g
- Saturated Fat: 9.4g
- Unsaturated Fat: 14.6g
- Trans Fat: 0g
- Carbohydrates: 32.8g
- Fiber: 5.4g
- Protein: 11.2g
- Cholesterol: 44.5mg
Keywords: Strawberry and Rocket Salad