It's certainly starting to feel like British Summer time and that's why we're loving this really simple salad, packed with antioxidants, minerals and vitamins and topped with Britain's favourite fruit... Strawberries!

Strawberries (available from Morocco and Spain in spring) add a really interesting and sweet twist to any dish. We hope you LOVE this as much as we do. 

INGREDIENTS: Serves 2

• 100g of strawberries
• 1 large avocado
• 100g kale
• 150g of cooked wild rice
• 50g of pine nuts
• 2 tbsp of olive oil
• 2 tsp of apple cider vinegar
• 1 tsp of mustard
• salt
• pepper

Spring Strawberries

METHOD

Toast the pine nuts in a small pan for a few minutes until golden then leave to the side to cool.

Thinly slice the kale leaves into strips.

Whisk the olive oil, vinegar and mustard together with a pinch of salt and pepper. Massage the kale with this dressing for 5 minutes until the kale wilts down.

Cut the strawberries into quarters and the avocado into chunks and mix this with the kale salad. Stir in the wild rice, a pinch of salt and toasted pine nuts and serve.

Cheat: add black Thai rice instead or buy a pouch of ready cooked brown basmati and wild rice.

If you can't get your hands on British strawberries yet, Spring Strawberries from Morocco and Spain are available at this time of the year. Spring Strawberries are delicious to taste and incredibly versatile ingredients to use in cooking. Enjoy!