Ingredients
| 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 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.
Instructions
| 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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