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
½ teaspoon freshly ground black pepper
1 teaspoon honey, melted if solid
2 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil

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.

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1.Heat the oven to 160°C.
2.Combine the walnuts and honey in a small bowl, season with salt and pepper and mix well.
3.Transfer to an oven tray and roast for 8-10 minutes, stirring once, until golden.
4.Remove from the oven and set aside to cool completely.
5.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.
6.Season with salt and pepper.
7.To serve, combine the strawberries, cress, microgreens, red onion, crumbled feta and honey- roasted walnuts (you can roughly break them up, or leave whole).
8.Drizzle over the dressing, toss and transfer to a serving platter. Serve immediately.

Recipes, food styling and photography Emma Galloway

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