Mulberry & Tomato Salad

Mulberries, tomatoes and stracciatella are lifted by quick-pickled onion.

Cooking time ≈ 20 min

Estimated nutrition · Per serving
≈ 300 kcal · Protein 7 g · Carbs 14 g · Fat 25 g

Ingredients

• For the salad
• 3–4 ripe tomatoes
• 2 generous handfuls baby spinach
• 120 g fresh mulberries
• 100–125 g stracciatella
• 40 g walnuts, lightly toasted
• For the pickled onions
• ½ red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tsp honey
• Pinch of sea salt
• 2 tbsp warm water
• For the dressing
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• Sea salt and freshly ground black pepper

Method

1. Combine sliced onion with vinegar, honey, salt and warm water; pickle for 15–20 minutes.
2. Toast walnuts in a dry pan, cool and roughly chop. Arrange spinach, tomato wedges, onions and mulberries on a platter.
3. Add stracciatella. Whisk the dressing ingredients, drizzle just before serving and finish with walnuts and pepper.