Strawberries and melon with poppy seed dressing
Scarlett & Mustard has launched The Colonel’s Poppy Seed Dressing, a delicious bright vinaigrette with a difference: a sprinkling of poppy seeds adds a great contrast both in colour and texture.
Great for salad leaves, olives, cold meats, tomatoes, avocados and asparagus, it also works well as a marinade for chicken or can be 
added to gravies for a more intense flavour.
Here we have two recipes that are easy to do and ceratinly pack plenty of flavour.
Tomato Bruschetta with Poppy Seed Dressing
Ingredients
1 pack of cherry tomatoes
1 clove of garlic
Scarlett & Mustard’s Poppy Seed Dressing
Rustic bread slices, toasted
Method
Pre-heat the oven to 200 degrees C.
Put the tomatoes into a baking tray and cover liberally with The Colonel’s Poppy Seed Dressing. Put into the oven and bake for 15-20 minutes or until the tomatoes are very soft and caramelised.
Leave to cool for a while.
Rub the garlic clove on the toasted bread slices. Spoon the tomatoes onto the bread, spooning over some of the juices.
This would be delicious for a light lunch served with a watercress salad.
Strawberries and Melon with Poppy Seed Dressing
Ingredients
Punnet of strawberries
1 ripe melon
Scarlett & Mustard’s Poppy Seed Dressing
Fresh mint to decorate
Method
Hull and halve the strawberries. Remove the seeds from the melon and either use a melon baller or cut into cubes, about the same size as the strawberries.
Place the fruit in a bowl and pour over some of The Colonel’s Poppy Seed Dressing and mix well with gentle, clean hands.
Serve in pretty glass bowls with a sprig of mint on top.
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