Name: Strawberry and basil salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 2 ciabatta rolls torn into chunks; 30 ml olive oil or avocado oil; 2 cloves garlic cloves, crushed; 250 g strawberries thickly sliced; 1 handful fresh basil; 1 handful rocket; 1/2 cucumber ribbons; 1 feta cheese crumbled; 30 ml poppy seeds; 30 ml pesto basil; 45 ml olive oil or avocado oil; 15 ml vinegar apple or fruity; salt and freshly ground black pepper

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Ingredients (13)

CROUTONS:

2	ciabatta rolls — torn into chunks
30 ml	olive oil — or avocado oil
2 cloves	garlic — cloves, crushed

Salad:

250 g	strawberries — thickly sliced
1 handful	fresh basil
1 handful	rocket
1/2	cucumber — ribbons
1	feta cheese — crumbled
30 ml	poppy seeds
30 ml	pesto — basil
45 ml	olive oil — or avocado oil
15 ml	vinegar — apple or fruity
	salt and freshly ground black pepper

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Method:

Croutons:
Preheat the oven to 180 °C.
Line a baking tray with baking paper. Place bread, oil and garlic in a large mixing bowl and toss together to coat the bread. Place in a single layer on a baking tray and roast 10-15 minutes or until golden brown and crispy. Allow to cool.

Salad:
Place strawberries, basil, rocket and cucumber on a large salad platter. Crumble the feta over the salad and sprinkle with poppy seeds.

Mix the remaining ingredients to make a salad dressing and season to taste. Serve salad with the croutons and dressing.

Tips:
1. Use strawberries with a mixture of any other berries such as raspberries and blueberries.
2. Watermelon is also delicious in this salad. Avocado or fine green beans are fabulous, and pears are yummy in winter.
3. Add avocado, strips of chicken, peppered mackerel, salmon or chickpeas to this salad. Or substitute the croutons with avocado for a gluten-free salad.

Next time you feel like inviting people over for a brunch, try this different way to serve eggs. The preparation can all be done ahead of time and the eggs can be baked just before you want to serve them.

Recipe from the book Make Five / Maak Vyf. Reprinted with permission of Heleen Meyer.