Nutritionist Rhiannon Lambert said: “Spring brings with it the start of the British berry season.” Focusing on strawberries, Rhiannon highlighted the fruits rich vitamin C content that helps with “supporting immunity and healthy skin”.
Best enjoyed when super fresh, strawberries are a “delicious and nutritious addition to any springtime dish”. For those wanting a light and fruity savoury treat, Rhiannon has the perfect recipe. Here’s how to make a strawberry and feta tart, which may only need around 25 minutes in the oven.
Strawberry and feta tart
Serves: six people
Ingredients:
375g sheet puff pastry, defrosted if frozen, at room temperature
200g reduced fat soft cheese
One tbsp chives, snipped
Two tsp lemon thyme leaves
125g feta cheese, crumbled
125g strawberries, hulled and sliced
Drizzle of balsamic vinegar
Rocket leaves, to serve
Method
Preparation
Preheat the oven to 200C (fan 180C/gas mark six). Unroll the pastry sheet onto a baking tray. Score a line 2cm from the edge down each side.
Putting it together
Combine the soft cheese, chives, thyme and some black pepper; spread it over the pastry. Scatter over the feta and strawberries and bake in the preheated oven for 25 to 30 minutes, until golden and puffed up.
Serving
Serve warm drizzled with balsamic or top with rocket leaves and serve with a large salad.
The nutritionist also highlighted the benefits of raspberries and blueberries during berry season.
“Blueberries are known for their suggested brain-boosting properties,” said Rhiannon.
“Scientists believe that’s down to the blue pigments in blueberries, the anthocyanins, which are a type of polyphenols.”
Polyphenols are also found in raspberries, which is why any berry recipe is worth exploring this spring.
