STRAWBERRY & RED WITLOF SALAD WITH HONEY-MUSTARD DRESSING

SERVES 6 AS A SIDE DISH / PREPARATION 20 MINUTES

A stunner of a salad, for Christmas or any al fresco lunch or dinner. Once dressed, serve immediately, as the ingredients are fragile and its best served vibrant and crisp for the wow factor.

HONEY-MUSTARD DRESSING

1 teaspoon Dijon mustard 1 teaspoon honey 1 tablespoon red wine vinegar ¼ cup olive oil salt and pepper

Simply put everything into a jar with a lid and shake until emulsified. Loosen with a little more olive oil if the dressing is too thick. Taste and adjust seasoning if necessary.

SALAD

2 tablespoons nigella seeds

2 heads red witlof

½ telegraph cucumber, sliced into 2-3mm slices 300g strawberries, hulled, quartered

20g picked French tarragon leaves

(use Russian tarragon as a substitute) 100g feta, roughly crumbled

Toast the nigella seeds in a small, dry saucepan over a low heat until fragrant, about 2-3 minutes, then remove from the heat.

Remove any slightly wilted outer leaves of the witlof, then trim the base to release the leaves, continuing until all the leaves have been separated.

Get your largest mixing bowl and, in this order, add the witlof leaves, sliced cucumber, strawberries, tarragon leaves, feta and 1 tablespoon nigella seeds. Add dressing to coat. Mix gently with your hands to incorporate everything, but don’t allow anything to be overworked, or crush the strawberries – you want a salad that has a lightness, texture and crispness. Transfer to a serving bowl, scatter with the remaining nigella seeds and serve immediately. ■

BUT WHY HAVE A TRADITIONAL NORTHERN HEMISPHERE CHRISTMAS LUNCH OR DINNER WHEN THE SUN IS SHINING AND THE ABUNDANCE OF FRESH, SEASONAL SPRING AND SUMMER PRODUCE IS AT ITS BEST?