Name: Strawberry, tomato & watercress salad with honey & pink pepper dressing
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Ingredients: 300g strawberries; 250g mixed tomatoes; 100g watercress woody stalks discarded; 1 tbsp pink peppercorns; 2 strawberries (about 40g), chopped; ½ tbsp honey; ½ lemon juiced; 3 tbsp extra virgin olive oil

Strawberry, tomato & watercress salad served on a plate with honey & pink pepper dressing

300g strawberries
250g mixed tomatoes
100g watercress
woody stalks discarded

For the dressing

1 tbsp pink peppercorns
2 strawberries
(about 40g), chopped
½ tbsp honey
½ lemon
juiced
3 tbsp extra virgin olive oil

Method

step 1
For the dressing, toast the peppercorns in a dry frying pan for 1-2 mins until fragrant, then bash briefly using a pestle and mortar with a pinch of salt to break up the skins. Add the 2 strawberries and smash them to a paste.
step 2
Stir in the honey and lemon juice. Tip the dressing into a large bowl, and whisk in the olive oil. Check for seasoning, then add a little more salt or lemon juice, if you like. To assemble the salad, cut the strawberries into quarters or slim wedges, and roughly chop the tomatoes, slicing some and halving others so you get lots of different shapes. Mix with the watercress in the bowl.
step 3
Divide the salad between four plates or pile onto a platter. Spoon over any dressing left in the bowl.