Strawberry, tomato & watercress salad with honey & pink pepper dressing

Serve this strawberry, tomato and watercress salad as a side, or simply on its own as a light lunch. Pink peppercorns in the dressing give a gentle spice

Prep:10 mins
Cook:2 mins

Serves 4
Easy

Nutrition per serving

kcal 128
fat 9g
saturates 1g
carbs 8g
sugars 8g
fibre 5g
protein 2g
salt 0.04g

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

Tip

Bulk it up

Add crumbled feta and serve with warm focaccia for a more filling meal.

Method

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.
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.
Divide the salad between four plates or pile onto a platter. Spoon over any dressing left in the bowl.