Strawberries and Rhubarb – A crazy love story
“Hello? Who is it?”
Did you forget about our date?
May I come in? I even brought a souvenir for your taste buds.
“Ah, its you – Mr Springtime. So good to see you again after such a long time. How nice of you to bring such a nice present. Because actually – we adore strawberries. There is no such thing as fresh, ripe and sweet strawberries.”
When sweet meets sayoury
I know, normally strawberries and rhubarb are the all-time favorite combination and a really powerful duo when it comes to pies in summertime. This time, we decided to go totally crazy and combine the kind of bitterish rhubarb with super sweet strawberries. When we experimented in our kitchen we just wanted to try how it would go with grilled haloumi – And guess what? It was love at first sight. Most importantly – you will totally see why.
This simple and yet creative salad variation makes the most of the pink shades of the strawberries and the rhubarb. The roasted nuts add a nice crunch for variety of texture and the fresh mint really freshens up the whole combination. This salad is, to be honest, a delightfully unexpected way to use the fresh rhubarb and strawberries that are just coming into season. We prepared a dressing for this colorful salad that is a exciting meeting between sweet and sour flavors. Fresh rhubarb and strawberries are available from now into the summer months, so this quick and easy salad can be prepared as a main course or side dish. If you have any leftover rhubarb or syrup: You can use it for sweeting your morning porridge or just your drinking water. Yum.
Strawberry-Rhubarb Salad with Haloumi and MintPrint recipe
- 1/2 coup of hazelnuts or nut mixture (cashews, walnuts)
- 4 rhubarb stalks
- 1 tablespoon of fresh orange juice
- 2 tablespoons of fresh lemon juice
- 3 pounds of strawberries
- 1 handful fresh mint leaves
- 1 package of haloumi
- olive oil
- Step 1
Cut the rhubarb into small pieces. Bring water to boil and cook the rhubarb for maximum 1 minute. Remove the pot from heat. Cover and let stand until rhubarb is cooled down. Remove rhubarb with a slotted spoon, reserving rhubarb syrup.
- Step 2
Heat sesame oil in the pan and roast the nuts til golden. Set aside to cool. Add a hint of salt.
- Step 3
Unpack haloumi and cut into thin slices. Heat sesame oil in the pan again and roast on both side until haloumi is crunchy and gold brown. Set aside to cool. Then, also cut the haloumi into tiny pieces.
- Step 4
Cut strawberries into tiny pieces. Stir together lemon juice, olive oil, vinegar, mustard and 1 tablespoons of the leftover rhubarb syrup in a large bowl. Add rhubarb, strawberries, roasted nuts, haloumi as well as the mint. Stir gently to combine. Serve at room temperature.
- Step 5
Enjoy the springtime on your plate. Nom nom!
PS: For the final finish, you can add a tiny hint of Dita Detox Gewürzmischung for pimpin’ your salad even more!