Strawberry and Rocket Salad
A delicious and simple summer salad made with fresh strawberries, rocket/arugula, red onion, and feta served with a balsamic dressing.
Servings: 4 people
Calories: 519kcal
Equipment
Ingredients
- 3 tbsp sunflower seeds
- 600 g cooked farro or pearled spelt 200g uncooked
- 300 g strawberries washed and sliced into 0.5cm / ¼ inch pieces
- ½ red onion finely chopped
- 200 g feta crumbled
- 80 g rocket (arugula)
- 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
- 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
Nutrition
Serving: 1 serving | Calories: 519kcal | Carbohydrates: 61g | Protein: 13g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 45mg | Sodium: 600mg | Potassium: 450mg | Fiber: 8g | Sugar: 12g | Vitamin A: 710IU | Vitamin C: 48mg | Calcium: 322mg | Iron: 4mg