300 g cleaned puntarelle (chicory shoots) 6–8 strawberries

40 g feta

30 g unsalted cashews

1 clove of garlic

Extra-virgin olive oil to taste

Salt and pepper to taste

Water and ice for the puntarelle

Put the cut puntarelle in iced water for at least 1 hour.

Drain and season them in a bowl with oil, salt, pepper and a whole clove of garlic.

Mix, then remove the garlic.

Add the thinly sliced strawberries.

Add the roughly chopped cashews.

Finish with crumbled feta.