Strawberry, goat's cheese & rocket salad

Put the strawberries in a large bowl. Stir in the balsamic vinegar and olive oil; season. Set aside to macerate for 15 minutes.

Meanwhile, put the pumpkin, sesame and nigella seeds in a frying pan over a low-medium heat and cook, stirring, until they begin to pop and smell toasted (about 3 minutes). Add the smoked paprika and salt to the pan, stir for a few more seconds, then add the oil and honey. Keep stirring until well combined, then tip onto a plate to cool.

Toss the rocket leaves through the strawberries. Divide between 2 plates. Crumble large chunks of goat's cheese over the top, then scatter with the seeds.