Recipe: Anna Barnett’s Mozzarella & Strawberries Salad

Recipe: Anna Barnett’s Sticky Shallot, Mozzarella, Strawberries, Thyme & Basil Salad

If you’re lucky enough to get one of the last batches of British strawberries then take full advantage of it with my Sticky Shallot, Mozzarella, Strawberries, Thyme & Basil Salad.

Preparation Time 5 minutes

Cooking Time 15 minutes

Serves 4

Ingredients:

300g baby shallots – peeled and left whole

generous glug of olive oil

8 sprigs of thyme

generous sprinkle of sea salt flakes

300g strawberries – sliced in half or quarters if particularly large

125g buffalo Mozzarella – Roughly torn

several sprigs of fresh basil – leaves removed from stalks

generous glug of extra virgin olive oil

plenty of freshly ground black pepper

Recipe: Anna Barnett’s Sticky Shallot, Mozzarella, Strawberries, Thyme & Basil Salad

Method:

Preheat the oven to 190 degrees Celsius. Peel and place the shallots, a generous glug of olive oil and a sprinkle of salt flakes in the oven, roasting until they begin to turn golden and the outer layers darken. You want soft and sticky with a little bit of crispiness. Once the onions are almost done add in the sprigs of thyme – this way the thyme doesn’t lose it’s fragrance.

Prepare both the strawberries and Mozzarella then sprinkle over the sticky shallots, thyme and finally finish with the fresh basil leaves. Drizzle with a little more extra-virgin olive oil and plenty of freshly ground black pepper.

Serve immediately so that the basil leaves don’t wilt.

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