Strawberry, tomato & watercress salad with honey & pink pepper dressing
Serve this strawberry, tomato and watercress salad as a side, or simply on its own as a light lunch. Pink peppercorns in the dressing give a gentle spice
Strawberry & pistachio olive oil cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 200ml olive oilplus extra for the tin
- 225g shelled pistachios
- 200g caster sugar
- 3 large eggs
- 150g fine cornmealor polenta
- 1 tsp gluten-free baking powder
- 200g strawberrieschopped, plus extra to serve
- icing sugarand crème fraîche or yogurt, to serve
Nutrition: Per serving
- kcal479
- fat33g
- saturates5g
- carbs36g
- sugars23g
- fibre3g
- protein8g
- salt0.2g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 23cm cake tin. Put 200g of the pistachios in a blender, and whizz until it looks like ground almonds.
step 2
Whisk the sugar and eggs together with an electric whisk until pale and fluffy – this should take about 5 mins. Add the olive oil, continually whisking, then fold in the ground pistachios, cornmeal or polenta and baking powder with a pinch of salt. Fold in the strawberries, then scrape into the tin. Roughly chop the remaining pistachios and scatter over the top.
step 3
Bake for 50-55 mins until golden and risen. Leave to cool in the tin to room temperature before transferring to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra strawberries.
