Ingredients:

125g Strawberries

1Tbsp Mint leaves chopped

175g Barrel aged feta

¼ Fennel bulb

1 Tsp Poppy seeds

Handful of quality mixed leaves

Lemon oil

Method:

1) Toast the poppy seeds lightly to release their essential oils, set aside to cool. Remove the outer leaves, discard the stalk and finely slice the fennel (use a mandolin if you have one). Submerge the fennel in a bowl with water and a good squeeze of lemon juice, to prevent discolouring and drying out.

2) Place a bed of mixed leaves on a plate. Combine the rest of the ingredients and assemble on top of the mixed leaves.

3) Drizzle with a little lemon oil to taste.

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