Summer salad with blackberries

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 180 °C fan (200 °C conventional).

2. 02

   For the baguette chips, cut the baguette into thin slices and place in an ovenproof dish. Wash the lemon under hot water, halve it, grate the zest and squeeze out the juice. Drizzle the baguette slices with the lemon juice and olive oil. Sprinkle with the lemon zest, salt and pepper. Peel the garlic and crush it using a garlic press. Season the bread with the garlic and rosemary. Bake for 10–12 minutes until crisp.

3. 03

   Separate the salad leaves, wash thoroughly under cold water, spin dry and cut into bite-sized pieces if needed. Halve the avocado, remove the stone, scoop out the flesh and cut into wedges. Wash the cucumber and radishes, trim the ends and cut into slices. Wash the figs and make a cross-shaped cut in each. Wash the blackberries and leave to drain. Drain the burrata and olives.

4. 04

   Remove the baguette chips from the oven and leave to cool briefly.

5. 05

   For the blackberry dressing, wash the blackberries and place in a tall blending jug or blender with the lime zest, balsamic vinegar, olive oil, yoghurt, maple syrup and Dijon mustard. Blend until smooth and creamy, then season with salt and pepper.

6. 06

   Toast the flaked almonds in a non-stick frying pan without oil until golden brown.

7. 07

   Arrange the salad leaves, cucumber, radishes, figs, avocado, blackberries, olives and burrata on plates. Top with the blackberry dressing and flaked almonds. Wash the lemon balm and basil, shake dry and scatter over the salad with the beetroot sprouts. Serve the summer salad with the warm baguette chips.