Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Strawberry and langoustine salad recipe

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Ready in 20 minutes

50g pine nuts
3 generous slices fresh pineapple
12 cooked langoustines
Leaves of 2 Little Gem lettuces
450g strawberries, washed, hulled and quartered
For the dressing
2 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
1 tsp clear honey
1 tsp Dijon-style mustard
1/2 tsp salt

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1. Toss the pine nuts in a large dry pan over a medium-high heat for 4-5 minutes, until golden brown. Set aside to cool completely.
2. Meanwhile, make the dressing by whisking all the ingredients together.
3. Slice the pineapple into segments of a similar size to the strawberries. Peel the langoustines, reserving a couple of whole ones to garnish.
4. Toss the lettuce and fruit with the dressing and arrange in a bowl. Put the peeled langoustines on top and arrange the langoustines still in the shell on the side. Sprinkle with the pine nuts to serve.

Nutritional info

Per serving: 276kcals, 17.6g fat (1.8g saturated), 13.7g protein, 16.2g carbs, 16.1g sugar, 1g salt

Chef's tip

You could use prawns instead of langoustines.

Wine Recommendation

Wine note: go for dry, decadent, summery pink fizz – sparkling Cava Rosado would be lovely.

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