Raw strawberries with mint and black pepper

Raw strawberries with mint and black pepper

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

Strawberries work surprisingly well with black pepper. Although sweet, the berries have a fresh vegetable note that holds the heat of the spice.

Ingredients

Quantity Ingredient
300g strawberries
3 mint leaves
extra virgin olive oil, (optional)
aged balsamic vinegar, (optional)

Method

  1. Pull off and discard the green tops of the strawberries. Cut the berries in half and place in a bowl. Sprinkle with freshly ground black pepper. Take the mint leaves, roll them up into a ‘cigar’, cut into thin strips with a sharp knife and sprinkle over the top. If you want to be really experimental, dress with a little extra virgin oil and balsamic vinegar.

Variations

  • With goat’s cheese and balsamic: Dress 1 quantity raw strawberries with mint and black pepper with the balsamic vinegar and a crumble of your favourite goat’s cheese. It tastes divine. Serves 2 as a starter or after-dinner savoury.

    Strawberry salsa: Make 1 quantity raw strawberries with mint and black pepper, but quarter the strawberries. Add a little finely chopped red onion and cucumber. Serve with grilled chicken or fish, or in a burrito-style wrap. Serves 4 as a condiment.

Storage

  • The raw strawberries should be eaten straight away.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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