What are the main ingredients in Warm Strawberry Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Warm Strawberry Salad?

Calories: 901, Carbs: 125 grams, Fat: grams, Protein: 34.7 grams, Sugar: 51.1 grams, Salt: 652 grams

How do I prepare Warm Strawberry Salad?

ROAST CHICKPEAS & STRAWBERRIES: Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion. WHILE THE QUINOA IS COOKING...: Boil the kettle. Place the quartered baby tomatoes in a bowl, coat in oil, and season to taste. Set aside to marinate until serving. If you prefer cooked tomatoes, simply place on a roasting tray and pop in the oven for 10-15 minutes until blistered. The choice is yours! Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside. TOSS THE SALAD & WHISK THE DRESSING: When the quinoa and chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the marinated (or roasted!) tomatoes and the warm peas. To make the Sweet Nectar Dressing, drain the juices from the tray of cooked strawberries into a small bowl. Pour in 10ml of olive oil, whisk until combined, and season to taste. WARM, FRESH, DELIGHTFUL!: Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with crumbled feta. Garnish with the fresh sliced mint and drizzle over the Sweet Nectar Dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef! LET IT GRAIN: Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.

What should be prepared from my kitchen to make Warm Strawberry Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Warm Strawberry Salad

Delightful freshness and subtle warmth. Succulent strawberries roasted in honey and spread over baby tomatoes, peas, and nutrient-rich quinoa. Finished with creamy feta cheese, a crunch of artisanal crisps, and a raspberry dressing.

Warm Strawberry Salad

with quinoa, feta cheese & Rootstock beetroot crisps

Hands on Time: 20 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Beetroot Crisps
Chickpeas
Danish-style Feta
Fresh Mint
Fresh Strawberries
Peas
Quinoa
Radish
Salad Leaves
Sweet Nectar Marinade

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

ROAST CHICKPEAS & STRAWBERRIES
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
LET IT GRAIN
Rinse the quinoa and place in a pot. Submerge in 200ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
WHILE THE QUINOA IS COOKING...
Boil the kettle. Place the quartered baby tomatoes in a bowl, coat in oil, and season to taste. Set aside to marinate until serving. If you prefer cooked tomatoes, simply place on a roasting tray and pop in the oven for 10-15 minutes until blistered. The choice is yours! Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
TOSS THE SALAD & WHISK THE DRESSING
When the quinoa and chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the marinated (or roasted!) tomatoes and the warm peas. To make the Sweet Nectar Dressing, drain the juices from the tray of cooked strawberries into a small bowl. Pour in 5ml of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL!
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with crumbled feta. Garnish with the fresh sliced mint and drizzle over the Sweet Nectar Dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!

Fresh Strawberries - 100g
Sweet Nectar Marinade - 30ml
Chickpeas - 120g
Quinoa - 75ml
Baby Tomatoes - 100g
Peas - 40g
Salad Leaves - 20g
Radish - 20g
Danish-style Feta - 50g
Fresh Mint - 4g
Beetroot Crisps - 20g

Download the Recipe

Serves 2

ROAST CHICKPEAS & STRAWBERRIES
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
LET IT GRAIN
Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
WHILE THE QUINOA IS COOKING...
Boil the kettle. Place the quartered baby tomatoes in a bowl, coat in oil, and season to taste. Set aside to marinate until serving. If you prefer cooked tomatoes, simply place on a roasting tray and pop in the oven for 10-15 minutes until blistered. The choice is yours! Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
TOSS THE SALAD & WHISK THE DRESSING
When the quinoa and chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the marinated (or roasted!) tomatoes and the warm peas. To make the Sweet Nectar Dressing, drain the juices from the tray of cooked strawberries into a small bowl. Pour in 10ml of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL!
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with crumbled feta. Garnish with the fresh sliced mint and drizzle over the Sweet Nectar Dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!

Fresh Strawberries - 200g
Sweet Nectar Marinade - 60ml
Chickpeas - 240g
Quinoa - 150ml
Baby Tomatoes - 200g
Peas - 80g
Salad Leaves - 40g
Radish - 40g
Danish-style Feta - 100g
Fresh Mint - 8g
Beetroot Crisps - 40g

Download the Recipe

Serves 3

ROAST CHICKPEAS & STRAWBERRIES
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
LET IT GRAIN
Rinse the quinoa and place in a pot. Submerge in 600ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
WHILE THE QUINOA IS COOKING...
Boil the kettle. Place the quartered baby tomatoes in a bowl, coat in oil, and season to taste. Set aside to marinate until serving. If you prefer cooked tomatoes, simply place on a roasting tray and pop in the oven for 10-15 minutes until blistered. The choice is yours! Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
TOSS THE SALAD & WHISK THE DRESSING
When the quinoa and chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the marinated (or roasted!) tomatoes and the warm peas. To make the Sweet Nectar Dressing, drain the juices from the tray of cooked strawberries into a small bowl. Pour in 10ml of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL!
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with crumbled feta. Garnish with the fresh sliced mint and drizzle over the Sweet Nectar Dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!

Fresh Strawberries - 300g
Sweet Nectar Marinade - 90ml
Chickpeas - 360g
Quinoa - 225ml
Baby Tomatoes - 300g
Peas - 120g
Salad Leaves - 60g
Radish - 60g
Danish-style Feta - 150g
Beetroot Crisps - 60g
Fresh Mint - 10g

Download the Recipe

Serves 4

ROAST CHICKPEAS & STRAWBERRIES
Preheat the oven to 180°C. Remove the leaves from the strawberries, keeping the stems intact for decorative effect. Wipe the flesh with a damp cloth to remove any fur. Slice in half lengthways and place on a roasting tray, cut-side down. Pour over the Sweet Nectar Marinade and set aside to marinate. Place the drained chickpeas on a separate roasting tray, coat in oil, and season to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until crispy. At the halfway mark, give the chickpeas a shift and pop the tray of marinated strawberries in the oven. Cook for the remaining roasting time until heated through and juicy. Remove both trays from the oven on completion.
LET IT GRAIN
Rinse the quinoa and place in a pot. Submerge in 800ml of water, place over a medium-high heat, and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
WHILE THE QUINOA IS COOKING...
Boil the kettle. Place the quartered baby tomatoes in a bowl, coat in oil, and season to taste. Set aside to marinate until serving. If you prefer cooked tomatoes, simply place on a roasting tray and pop in the oven for 10-15 minutes until blistered. The choice is yours! Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and set aside.
TOSS THE SALAD & WHISK THE DRESSING
When the quinoa and chickpeas are ready, place in a bowl with the rinsed salad leaves. Toss together with the marinated (or roasted!) tomatoes and the warm peas. To make the Sweet Nectar Dressing, drain the juices from the tray of cooked strawberries into a bowl. Pour in 15ml of olive oil, whisk until combined, and season to taste.
WARM, FRESH, DELIGHTFUL!
Make a bed of dazzling quinoa salad and cover with the roast strawberries. Scatter with the sliced radish and top with crumbled feta. Garnish with the fresh sliced mint and drizzle over the Sweet Nectar Dressing. Finish off with a crumble of handmade beetroot crisps. Simply delicious, Chef!