- 1/2 tbsp olive oil
- Sea salt and freshly ground pepper
- A couple of bowls
- Food processor or blender (optional)
- Veg peeler
Heat a pan. When warm, tip in the pine nuts. Toast them for 3-4 mins till golden. Transfer to a bowl.
Pop half of the strawberries into a food processor bowl or blender. Pour in the balsamic vinegar and honey. Add 1/2 tbsp oil with a good crack of black pepper and a pinch of salt. Blitz till smooth. No processor? Simply crush the strawberries with the back of a fork and whisk through the remaining dressing ingredients.
Using a veg peeler, shave ribbons of cucumber, turning it as you go. When you reach the seedy middle, stop and finely chop this.
Place the peppery salad leaves and cucumber ribbons into a large bowl. Pour in half of the strawberry dressing and toss together.
Arrange the whole strawberries on top and scatter over the pinenuts. Drizzle over the remaining dressing. Crack over a little more pepper and serve.