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

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

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal128
fat9g
saturates1g
carbs8g
sugars8g
fibre5g
protein2g
salt0.04g
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Ingredients

For the dressing

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.

RECIPE TIPS
BULK IT UP

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

Goes well with

Recipe from Good Food magazine, June 2019

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Overall rating

Rating: 4 out of 5.3 ratings

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