Raspberry vinegar adds fruity sharpness to a salad dressing and perfect served with the spinach leaves, feta and berries.

For the salad

Bring a large pan of water to the boil and cook the pasta according to the packet instructions. Drain and run under the cold water to cool down completely. Drain well again and tip into a large serving bowl.

Add the remaining ingredients to the bowl with the pasta and gently give everything a toss together.

Whisk together the oil and raspberry vinegar with a pinch of sea salt and some ground black pepper. Pour over the salad and give it all another gentle toss.

For the raspberry vinegar

If you wanted to make your own raspberry vinegar here is a simple recipe. It will last for up to 12 months and as well as perfect in salad dressings it is also amazing drizzled over ice cream or for deglazing the cooking pan to create a delicious sauce.

For the salad

  • 300g fusilli pasta
  • 1 red chicory, leaves separated
  • ½ cucumber, halved and sliced
  • 60g fresh baby leaf spinach
  • 6 radishes, finely sliced
  • 250g mixed berries such as blackberries, strawberries, raspberries and blueberries
  • 2tbsp flaked almonds, toasted
  • 100g feta, crumbled

For the dressing

  • 450g fresh raspberries
  • 450ml white wine vinegar
  • 100g caster sugar
  • 2 tbsp extra virgin olive oil
  • 11/2 tbsp raspberry vinegar