3 Hot-Right-Now Recipes That Take Strawberries To The Next Level
Strawberries are a spring and summer must-have! They’re a firm favourite because not only are they sweet and juicy, but they’re also packed with vitamin C and are a rich source of antioxidants and folic acid. About 130g of strawberries will give you your daily vitamin C needs.
1. “Strawberries And Cream” Breakfast
This breakfast is heavenly and packs protein, vitamins and antioxidants.
What You Need
Add quarter cup non-fat Greek yoghurt, one tablespoon honey and quarter cup sliced strawberries to oats and stir well. Garnish with strawberry halves.
Per serving: 1 257kJ, 3.5g fat (0.5g sat), 61g carbs, 25mg sodium, 6g fibre, 12g protein
2. Goat’s Cheese, Strawberry, Rocket And Balsamic Salad
What You Need
2 cups strawberries
Add smoked salmon
Hull and slice about two cups of strawberries and place them in a large salad bowl. Toss with two tablespoons of balsamic vinegar and several twists of the black pepper grinder. Let it sit for five minutes. Add a bunch of rocket, some crumbled goat’s cheese and a sprinkle of salt; drizzle with olive oil and toss.
3. Chicken Burger With Strawberry Sauce
Experiment with the sweet and savoury flavours of this chicken burger with strawberry sauce.
What You Need
3 tsp vegetable oil
1/2 medium onion, finely chopped
2 Tbsp brown sugar
2 cups strawberries, sliced
1/2 Tbsp balsamic vinegar
1/4 tsp freshly ground black pepper
1 Tbsp fresh mint, chopped
1 medium carrot, peeled
1 medium zucchini, peeled
1 lb lean ground chicken breast
1/2 cup bread crumbs
2 tsp Worcestershire sauce
1 egg, lightly beaten
1/3 cup parsley, chopped
6 flatbreads or naan
1 cup baby spinach
Warm one teaspoon vegetable oil in a skillet over medium heat. Add onion and saute until soft, about four minutes. Add brown sugar and continue cooking for two minutes. Add strawberries, balsamic vinegar, and black pepper; cook for one minute. Stir in mint and remove from heat. Preheat grill to medium. Using a box grater, shred carrot and zucchini, then chop into small pieces. In a large bowl, lightly mix shredded vegetables, ground chicken, bread crumbs, Worcestershire sauce, egg, parsley, and salt and pepper to taste. Form into six patties and brush with remaining vegetable oil. Place burgers on grill and cook for four to five minutes per side or until internal temperature reaches 80°C. Meanwhile, toast bread for one to two minutes per side. Line flatbreads with spinach, add burgers, and top with strawberry sauce, then fold bread over burgers.
Makes 6 servings. Per serving: 1619kJ, 8g fat (2 g sat), 54g carbs, 7g fibre, 497mg sodium, 27g protein