Berry vinaigrette

• extra-virgin olive oil↗3 tbsp tbsp
• sunflower oil↗3 tbsp tbsp
• red or white wine vinegar2 tbsp tbsp
• large ripe strawberries↗3

  hulled and finely chopped

• raspberries↗½ x 150g punnet

  roughly crushed

• redcurrants↗about 4 tbsp

  stripped from stalks and lightly crushed with a fork

• blueberries↗4-5 tbsp

  roughly crushed or chopped

Step-by-step instructions

1. 1

   Shake the oils and vinegar in a bottle or jar with a tight‑fitting lid until blended. Season with salt if you want, and pepper, then drop in the fruit. Shake gently before using. Keeps in an airtight container in the fridge for up to 3 days.