- 1/2 tbsp olive oil
- Sea salt and freshly ground pepper
- Pan
- A couple of bowls
- Food processor or blender (optional)
- Veg peeler
- 1.
Heat a pan. When warm, tip in the pine nuts. Toast them for 3-4 mins till golden. Transfer to a bowl.
- 2.
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.
- 3.
Using a veg peeler, shave ribbons of cucumber, turning it as you go. When you reach the seedy middle, stop and finely chop this.
- 4.
Place the peppery salad leaves and cucumber ribbons into a large bowl. Pour in half of the strawberry dressing and toss together.
- 5.
Arrange the whole strawberries on top and scatter over the pinenuts. Drizzle over the remaining dressing. Crack over a little more pepper and serve.