By The Green Parent
15th April 2022
SERVES 4
- 150 ml balsamic vinegar
- 150 g baby spinach leaves, washed and dried in a spinner
- 250 g strawberries, washed, hulled and cut into quarters
- 1 avocado, diced
- 2 oranges, 1 zested
- olive oil
- tamari-caramelised almonds
- salt and pepper
Pour the balsamic vinegar into a saucepan and cook over high heat to reduce it. The consistency should be creamy but liquid. Pour into a ramekin and leave to cool. To supreme the oranges, cut along the membranes and remove the segments. Put a handful of spinach leaves on each of the 4 plates. Top with the avocado, the fruit and orange zest. Drizzle with a little olive oil. Sprinkle with the caramelised almonds and drizzle with the balsamic vinegar reduction. Season to taste.
MORE INSPIRATION
READ The Vegan Bible by Marie Laforet (£25 Grub Street)
DISCOVER Marie’s blog (in French) at 100-vegetal.com
