Serves 4

INGREDIENTS

• 12 oz strawberries, hulled
• 5 oz chevre blanc goat’s cheese, crumbled
• freshly squeezed juice of ½ lemon
• 1 to 2 tbsp light olive oil
• 4 tbsp Greek basil leaves
• freshly ground black pepper

INSTRUCTIONS

1. Halve or quarter the strawberries, if large, and arrange on a plate. Sprinkle the cheese on top and squeeze the lemon juice over.
2. Drizzle with olive oil, sprinkle the basil leaves over and finish with a grinding of black pepper. Serve at room temperature.

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