Roast strawberries with lemon and black pepper
dessert | summer | vegan
Roast strawberries fill your house with the sweetest summery smell. Be sure to scoop up all the deep red juices while the strawberries are still warm, otherwise it will set on to the tray.
Prep 5 min
Cook 20 min
Serves 4
Ingredients
For the strawberries
500g strawberries, hulled
2-3 tbsp golden caster sugar
1 tsp freshly ground black pepper
2 tbsp extra- virgin olive oil
zest and juice of 1 lemon
To serve
250g thick Greek or coconut yoghurt
a little runny honey (optional)
100g halva
1 pinch flaky sea salt
Method
- Heat the oven to 210C (190C fan)/400F/gas 6½. Halve the larger strawberries, but keep the smaller ones whole, and put in a large roasting dish.
- Add the caster sugar, pepper, oil, lemon juice and zest, give it all a good toss and roast for 20 minutes. Gently move the strawberries around halfway through cooking to make sure they don’t catch.
- Remove the tray from the oven and leave to cool slightly.
- Spoon the yoghurt on to four plates, ripple through some honey, if you like, then top with the strawberries and their roasting juices. Crumble a little halva over each bowl, finish with a pinch of salt and serve.