Early harvest-time salad
An easy and elegant Antipodean-style supper or starter
Berry vinaigrette
- Preparation and cooking time
- Prep:
- Easy
- Makes about 150ml/¼ pint
Skip to ingredients
- 3 tbsp extra-virgin olive oil
- 3 tbsp sunflower oil
- 2 tbsp red or white wine vinegar
Choose from the following berries
- 3 large ripe strawberrieshulled and finely chopped
- ½ x 150g punnet raspberriesroughly crushed
- about 4 tbsp redcurrantsstripped from stalks and lightly crushed with a fork
- 4-5 tbsp blueberriesroughly crushed or chopped
Nutrition: per serving (1 tablespoon)
- kcal30
- fat3g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0.13glow
Method
step 1
Shake the oils and vinegar in a bottle or jar with a tight-fitting lid until blended. Season with salt if you want, and pepper, then drop in the fruit. Shake gently before using. Keeps in an airtight container in the fridge for up to 3 days.
