Strawberry, Radish and Broad Bean Salad

A clean fresh salad perfect of those warm summer evenings.

Serves 4
Wine match: Moscato


  • 1 x 250g punnet Victorian strawberries, washed and hulled
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp fresh tarragon leaves
  • 2 cups frozen broad beans
  • 1 green or yellow zucchini
  • 1 stalk celery
  • 6 radish, washed
  • 4 large lettuce cups
  • micro herbs to serve


  1. Whisk together olive oil, vinegar and tarragon in a large bowl.
  2. Place broad beans into boiling water and cook for 3 – 4 minutes.
  3. Using a peeler, peel ribbons of zucchini and celery. Add ribbons to boiling water and blanch quickly, then drain well.
  4. Toss vegetables in dressing and allow to cool. Slice radish and strawberries thickly, and toss into broad bean mix.
  5. Place a large lettuce cup or leaf on a serving plate, fill with salad mix and scatter with micro herbs.
  6. Serve with crusty bread.