Fresh strawberries and marshmallows are threaded onto skewers and cooked over the barbecue, then piled onto toasted baguette and topped with grated dark chocolate and a sprinkle of sea salt.
291kcals, 7.3g fat (3.1g saturated), 54.8g carbs, 42.2g sugars, 3.3g protein, 1.2g fibre, 0.115g sodium
|12 medium-sized strawberries|
|8 large marshmallows|
|4 skewers, soaked in water for 30 minutes if wooden|
|4 slices of French baguette, sliced on the diagonal|
|Olive oil, for brushing|
|50g dark chocolate, grated|
|Pinch of sea salt|
1 Preheat the barbecue to a medium heat.
2 Thread the strawberries and marshmallows alternately onto the skewers. Lightly brush the slices of bread with olive oil on both sides.
3 Cook the skewers on the barbecue for 4-5 minutes until the marshmallows have browned and the strawberries have softened. At the same time, lightly toast the bread on both sides.
4 Use a fork to slide the marshmallows and strawberries off the skewers onto the toast. Top each portion with grated dark chocolate and a pinch of sea salt.