Roast strawberry salad with Boursin^® Truffle

Method

Step 1
Heat the oven to 200C/180C fan/gas 6. In a bowl, combine 1 tbsp of the oil and the balsamic vinegar, then add the strawberries and season well. Toss to coat the strawberries, then tip onto a non-stick roasting tin. Cook for 20 mins, then add the pumpkin seeds and cook for a further 5-10 mins, until the strawberries start to caramelise – depending on the water content they might collapse a little.

Step 2
Meanwhile, to make the dressing, combine the remaining oil with half the lemon juice, 25g of the Boursin^® Truffle and a pinch of salt and freshly ground black pepper. Add any strawberry liquid released, then taste and decide whether you need to add the remaining lemon juice. Set aside.

Step 3
Toss the rocket, spinach and chicory leaves together then arrange on a platter. Scatter over the roasted strawberries, then drizzle over the dressing and crumble over the remaining Boursin^® Truffle.