Name: Seared salmon, strawberry and broad bean salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: olive oil 2 T,Lightly smoked salmon 2 sides, skin removed and cut into large chunks ,broad beans, blanched and podded 80 g,peas, blanched 180 g,avocados, quartered 2,strawberries, sliced 125g,feta, crumbled 100g,Mint and pea shoots, to garnish

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Strawberry granita with fromage blanc

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 2 hours’ freezing time

Ingredients

1 x 400 g ripe strawberries, punnet
1 T lime juice
2 x 250 g fromage blanc
100 g caster sugar

Method

Purée the strawberries with the lime juice, adding a little water to loosen if necessary. Measure the volume of the strawberry purée and add half that volume of caster sugar, then blend again.

Pour into two large, flat baking trays lined with cling film and freeze for 2 hours.

Line heart-shaped moulds or ramekins with cling film and spoon in the fromage blanc, flattening it to pack it in tightly. Chill until ready to use.

Once the granita has set, chip or flake with a fork to the desired consistency.

Remove the fromage blanc from the moulds and sprinkle with the granita.

Cook’s note: If you can’t find fromage blanc, whip 2 x 250 g tubs ricotta with 2–3 T thick Greek yoghurt and use instead.

This is a test recipe

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