Toast the nuts and seeds. Place a small, dry frying pan over medium heat. Add the pecans and sunflower seeds, and toast them, shaking the pan frequently. After about 3-4 minutes, you'll smell a warm, nutty aroma and see the pecans deepen to a rich golden brown. Remove them immediately to a plate to cool — they'll continue toasting from residual heat.

Prepare the dressing. In a small jar with a tight-fitting lid, combine the yoghurt, apple cider vinegar, honey, poppyseeds, salt, and a generous grind of black pepper. Screw the lid on and shake vigorously for about 30 seconds until everything is smooth and pale, with the poppyseeds evenly suspended. Taste and adjust the honey or vinegar to your preference — the dressing should be tangy with a soft sweetness.

Slice the strawberries. Using a sharp knife, cut each strawberry into 3-4 even rounds, about 5mm thick. The berries should release a fragrant, sweet scent as you slice. Set them aside on a plate, not in a bowl, to prevent them from pooling juice and becoming mushy.

Layer the salad. Spread the baby spinach across a large, shallow platter or wide salad bowl. Scatter the sliced red onion rings evenly over the top. The spinach should look bright and crisp, with no wilting.

Add the toppings. Arrange the strawberry slices in a single layer over the greens, slightly overlapping them for visual appeal. Sprinkle the toasted pecans, sunflower seeds, crumbled feta, and torn mint leaves across the top. The colours should be vivid — deep red, creamy white, green, and brown.

Dress and serve. Drizzle about half the poppyseed dressing over the salad, focusing on the greens rather than the berries to keep them pristine. Toss gently with salad servers just before serving, adding more dressing as needed. The leaves should glisten without being drowned, and every forkful should offer a balance of sweet, salty, creamy, and crunchy.