This is a perfect salad to eat with a barbecue. The colours are beautiful on the plate (and let's face it, barbecued food generally needs all the help it can get in the looks department) and the sweet-sour flavour is excellent with grilled meat.
300 g (11 oz) baby spinach leaves
350 g (12 oz) small strawberries, hulled
125 ml (4 floz) olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice
6 tsp sugar
1. Toss the spinach and strawberries in a serving bowl.
2. Mix the rest of the ingredients to make a dressing — no salt here, please, or you'll lose the fragrant taste of the strawberries.