STRAWBERRY & CRESS SALAD, HONEYED WALNUTS & BLACK PEPPER DRESSING

SERVES 4-6 / PREPARATION 10 MINUTES / COOKING 8-10 MINUTES

This salad screams of festive times and New Zealand summertime. I used homegrown landcress from my garden, but watercress or rocket with their lovely peppery notes would be awesome too. ¾ cup walnut halves

2 teaspoons honey, melted if solid 250g strawberries, hulled and sliced thickly

or cut into quarters

2 handfuls landcress, watercress or rocket 1 handful microgreens or other

mixed salad leaves

½ small red onion, finely sliced 50g feta, crumbled

BLACK PEPPER DRESSING

½ teaspoon freshly ground black pepper

1 teaspoon honey, melted if solid

2 tablespoons balsamic vinegar

5 tablespoons extra virgin olive

Heat the oven to 160℃. Combine the walnuts and honey in a small bowl, season with salt and pepper and mix well. Transfer to an oven tray and roast for 8-10 minutes, stirring once, until golden. Remove from the oven and set aside to cool completely.

To make the dressing, whisk together the black pepper, honey and balsamic vinegar in a small bowl then continue to whisk while drizzling in the olive oil Season with salt and pepper.

To serve, combine the strawberries, cress, microgreens, red onion, crumbled feta and honeyroasted walnuts (you can roughly break them up, or leave whole). Drizzle over the dressing, toss and transfer to a serving platter. Serve immediately.