Food / Wellbeing

Jacqueline Alwill’s seasonal salad

In that little pocket of the year when strawberries come into season, are deliciously juicy and so affordable to buy in abundance, you absolutely make the most of them. A great way to do so is by adding them to salads with ingredients that combine to deliver on flavour, have a variety of beautiful nutrients and create a dish that’s simple but impressive too.

Asparagus strawberry sourdough salad
GF : DF : SF
Serves 4


1 bunch asparagus, trimmed and cut in thirds
4 thick slices sourdough bread, cut into 3cm pieces
2 tablespoons extra virgin olive oil
250g punnet strawberries, sliced
2 cups rocket or watercress
40g goat cheese
1/4 cup pecans, roughly chopped
Sea salt and black pepper


2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 tablespoon maple syrup


Heat a fry pan on medium heat, add one tablespoon of olive oil and the asparagus and cook, tossing frequently for 4-5 minutes. Remove from pan and set aside.

Drizzle another tablespoon of olive oil in the pan with sourdough pieces, tossing to toast evenly until golden.

Arrange rocket over a large serving platter, followed by asparagus, sourdough, sliced strawberries, dollops of goat cheese and pecans.

Whisk dressing ingredients together, drizzle over salad, season with sea salt and black pepper and serve.

Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.