For the salad:
300g fresh spinach
400g strawberries, washed, de-stemmed and quartered
4 scallions, thinly sliced
100g goat’s cheese, crumbled (optional)
For the croutons:
120g leftover bread or crusts, cut into 1cm cubes
2 tablesp. rapeseed or olive oil
2 teasp. dried basil
Salt and black pepper
For the dressing:
4 tbsp balsamic vinegar
3 tbsp cold-pressed Irish rapeseed oil
1½ tbsp poppy seeds
1½ tbsp honey
½ tsp Dijon mustard
Salt and black pepper
For the salad:
300g fresh spinach
400g strawberries, washed, de-stemmed and quartered
4 scallions, thinly sliced
100g goat’s cheese, crumbled (optional)
For the croutons:
120g leftover bread or crusts, cut into 1cm cubes
2 tablesp. rapeseed or olive oil
2 teasp. dried basil
Salt and black pepper
For the dressing:
4 tbsp balsamic vinegar
3 tbsp cold-pressed Irish rapeseed oil
1½ tbsp poppy seeds
1½ tbsp honey
½ tsp Dijon mustard
Salt and black pepper
For the croutons, preheat the oven to Gas Mark 5, 190˚C (375˚F). Line a large baking tray with parchment paper.
In a large bowl, drizzle the olive oil over the pieces of bread, then evenly sprinkle with the basil and some salt and pepper.
Toss gently until well combined, then spread the bread out in a single layer on the prepared baking tray.
Bake for around 15 minutes until golden, turning once halfway through cooking in order to brown all sides of the croutons. Check them often to be sure that they do not burn. Allow to cool.
In a small bowl, whisk together all of the dressing ingredients until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.
Place the spinach in a large serving bowl. Add the strawberries and scallions. Drizzle about half of the dressing over the salad and toss to coat the leaves.
Top with the croutons and goat’s cheese, if desired. Serve immediately, with the remaining dressing in a jug on the side.
For the croutons, preheat the oven to Gas Mark 5, 190˚C (375˚F). Line a large baking tray with parchment paper.
In a large bowl, drizzle the olive oil over the pieces of bread, then evenly sprinkle with the basil and some salt and pepper.
Toss gently until well combined, then spread the bread out in a single layer on the prepared baking tray.
Bake for around 15 minutes until golden, turning once halfway through cooking in order to brown all sides of the croutons. Check them often to be sure that they do not burn. Allow to cool.
In a small bowl, whisk together all of the dressing ingredients until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.
Place the spinach in a large serving bowl. Add the strawberries and scallions. Drizzle about half of the dressing over the salad and toss to coat the leaves.
Top with the croutons and goat’s cheese, if desired. Serve immediately, with the remaining dressing in a jug on the side.
