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150 g (5 oz) strawberries
2 tsp balsamic vinegar
1 ⁄ 2tsp mixed coloured peppercorns, roughly crushed
2 slices white bread
100 g (4 oz) goats’ cheese log, sliced
75 g (3 oz) mixed salad leaves
Place strawberries in a bowl with vinegar and half of pepper. Toss.
Toast one side of bread slices under a hot grill. Cut into heart shapes or circles and top sides which have not been toasted with cheese and remaining pepper. Grill until bubbling.
Add salad leaves to strawberries and toss gently together. Spoon onto serving plates and top with toasts.
(Serves 2)
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