This gorgeous summer salad is packed full of sweet fruits and fresh greens.
Preheat the oven to 180°c. Remove the crust of the bread and roughly tear into large croutons.
Toss the croutons in the olive oil and salt and pepper, place on a baking tray and bake in the oven until golden for about 15 minutes. Allow to cool.
Combine the orange juice, honey, ginger and garlic into a small saucepan and simmer over a moderate heat until reduced by half.
Allow to cool completely then mix with the vinegar, mustard and olive oil. Season with salt and pepper and set aside.
Blanche the peas in boiling water for 2-3 minutes and refresh in cold water, drain and set aside.
Arrange all of the greens, herbs, peas and tomatoes onto a platter, with the tomatoes cut into halves.
Scatter over the ribbons of zucchini, the apple and strawberries and drizzle the dressing over the salad, topping it off with the lemon zest, goats cheese and the crunchy croutons.
Serve with a chilled glass of Lindeman’s Early Harvest Sparkling
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more information on the Lindeman’s Early Harvest range, visit www.lindemans.com.au.
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