Serves: 4

Prep time: 10 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 cups QLD Strawberries, sliced

• A sprinkling of Goats Cheese

• 2 large handfuls of rocket/roquette

Maple and Cardamom roasted walnuts:

• 1 cup walnuts

• 1 tbsp maple syrup

• 1 tsp cardamom, ground

For the dressing:

• 2 tbsp caramelized balsamic vinegar

• 4 tbsp Extra virgin olive oil

• 1 tsp Dijon mustard

• Salt and pepper

METHOD

1. Preheat your oven to 150°C and line a baking tray with baking paper

2. Add the walnuts into a small bowl with the maple syrup and cardamom. Mix together to ensure the walnuts are evenly coated. Spread across the baking tray and bake for 15 minutes until golden brown.

3. In a large salad bowl, add the rocket, sliced strawberries and crumble over the goats cheese.

4. Prepare the dressing by combining the caramelized balsamic vinegar, olive oil, Dijon, salt and pepper into a jar. Whisk to combine.

5. Remove the walnuts from the oven and allow to cool slightly before roughly chopping up and adding on top of the salad.

6. Drizzle the dressing over the top when the salad is ready to serve.

Recipe created by Charlotte Murray, Accredited Practising Dietitan (APD) and part of the Harris Farm Graduate Program. Check out her Instagram page, The Nutty Gritty, here.

Photography and Styling by Bonnie Coumbe, visit her site here & Instagram here.