Phil Vickery serves up a three course meal for the bank holiday weekend on This Morning. Phil makes Spinach, feta and strawberry salad for starter, Crisp succulent belly pork with crunch gherkin dressing for main course and easy clotted cream and lemon curd mousse for dessert.
The ingredients for the starter are: 100g baby spinach leaves, ½ small red onion, peeled and very finely sliced, 80g feta cheese, in small cubes, 8 ripe but not soft strawberries, sliced lengthways into 4 and 2 tbsp lightly browned pine nuts.
For the dressing: 2 tsp Dijon mustard, 4 tbsp Balsamic vinegar, Salt, Cracked black pepper and 8 tbsp extra virgin olive oil.
To prepare the starter: Place the mustard, vinegar, salt and pepper into a bowl. Whisk for 20 seconds, then gradually add the oil, whisking to emulsify nicely.
Next place the spinach, onion and cheese into a bowl and lightly mix together. Add the strawberries and fold in, but do not break them up.
Spoon over half the dressing and season lightly and fold in.
Place on a plate and sprinkle over the nuts and serve extra vinaigrette on the side.
All must be a room temperature to get the best flavours out.