Watercress Salad with Strawberries and Feta

Photo Credit: Unsplash

Serves 4-6 

For the dressing

2 tbsp of white wine vinegar
1 tbsp lemon juice
1 tsp honey
30ml olive oil
Salt and freshly ground black pepper to taste 

For the salad

35g chopped walnuts
1x large bunch of watercress, washed and any thick stems removed
30g mint or basil leaves (or a combination of both), roughly chopped
16-20 ripe strawberries, hulled and sliced lengthways
6 medium radishes, thinly sliced (optional)
120g cucumber, thinly sliced (optional)
50g feta, crumbled

METHOD

Using a dry frying pan over a medium heat, toast the walnuts for 7-9 minutes, tossing occasionally, until golden and fragrant.  Set aside to cool.  If you are using seeds instead of walnuts, toast for 5-6 minutes but be careful not to let them burn.

To make the dressing, add the white wine vinegar, lemon juice, honey, and salt and pepper to a small bowl and mix thoroughly.  Gradually whisk in the oil.  Add more honey, salt or pepper to taste.

In a large salad bowl, toss the watercress, herbs, strawberries, radishes and cucumber (if using) with the dressing until everything is evenly coated.  Top with the crumbled feta and toasted walnuts (or seeds if using) and serve immediately.