Strawberry Salad with Wensleydale Cheese
By MorrisonsThe sweet and tangy balsamic dressing brings out the strawberries' sweetness in this summer salad.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 1 tsp of caster sugar
- 2 tbsp of fresh mint, leaves only
- 150 g of bulgur wheat
- 200 g of asparagus, tips
- 200 g of wensleydale cheese
- 85 g of watercress, bag
- 1 punnet of salad cress
- 1 tbsp of balsamic vinegar
- 4 tbsp of olive oil, 1 tbsp for the salad and 3 tbsp for the dressing
- 1 lemon, finely grated zest only
- 200 g of strawberries, hulled and halved
Method
4 stepsStep 1
Place the bulgar wheat in a pan and cover with water. Bring to the boil, then simmer for 10 minutes. Remove from the heat, drain well, toss with the lemon zest and olive oil then leave to cool.
Step 2
Blanch the asparagus in boiling water for 2 minutes, drain, refresh under cold water then add to the bulgar wheat. Add the cheese and mix everything well to combine.
Step 3
Arrange the watercress over a serving platter. Scatter the cress and mint leaves on top, then add the bulgur wheat mixture along with the strawberries.
Step 4
Mix together the dressing ingredients. Drizzle over the salad and toss just before serving.