A quick and easy Brazilian dessert.
500 g strawberries, hulled and halved
1/3 cup (80 ml) olive oil
2 Tbs balsamic vinegar
1 Tbs chopped tarragon
1/2 tsp salt flakes
1/2 tsp cracked black pepper
200 g wholemeal pita bread
50 g wild rocket
1/2 red onion, finely sliced
2/3 cup (110 g) toasted and lightly crushed almonds
handful of mint leaves, torn
handful of basil leaves, torn
Place the strawberries in a large bowl and add the olive oil, vinegar, tarragon, salt and pepper. Toss to combine, then leave to macerate for 10 minutes.
Meanwhile, preheat a grill to high and toast the pita on both sides. Leave to cool, then rip it up and place it in a large bowl with the rocket, onion, almonds, mint and basil, tossing until well combined.
Heat a chargrill pan over medium–high heat. Fish the strawberries out, reserving the marinade. Chargrill them for 3–4 minutes, kicking them around a bit to colour all sides. Remove from the heat and allow to cool.
Add the strawberries and the reserved marinade to the salad and toss to combine. Transfer to a serving dish and serve immediately.