Method:

1. For dehydrated strawberries, place sliced strawberries in a dehydrator or oven at 50º Celsius for 12-24hours, or until dry and crisp. This can be done days or weeks in advance and kept in an airtight container.
2. For pickled strawberries, place finely diced strawberries in a bowl with balsamic vinegar, salt, pepper, stir through and set aside for min 15minutes.
3. For strawberry powder, ensure powder is fine enough, crushed with the back of a spoon if necessary. Set aside with a small sieve or tea strainer for presentation.
4. For roasted strawberries, toss through EVOO, pepper, and place on a lined tray, roast at 180-220 º Celsius for 10-20minutes or until caramelised, just softened and fragrant – time will depend on ripeness and size of strawberries.
5. For presentation, sprinkle through a sieve the strawberry powder decoratively on the base of the plate, or save to sprinkle on top if desired. Starting with the watercress, sprinkle, spoon and gently layer each of the other elements to ensure each ingredient is visible. Spoon over any remaining pickling dressing and additional EVOO if desired.

Our friends at Wine Selectors recommend pairing this dish with a Pinot Gris or Pinot Noir.