Toast the sunflower seeds or walnuts in a dry pan over a medium heat for two to three minutes until golden and fragrant. Set aside to cool, then roughly crush if using walnuts.

Whisk together all the dressing ingredients in a small bowl or jar until smooth and emulsified. Season to taste.

Toss the strawberries with a tablespoon of the dressing and leave to sit for about five minutes - this draws out their juices and makes them jammier and more intensely flavoured.

Layer the rocket across a large serving platter, then scatter over the chickpeas and avocado. Tumble over the marinated strawberries and any juices from the bowl. Crumble over the feta, scatter with the toasted seeds or walnuts, and drizzle over the remaining dressing. Finish with plenty of black pepper.