Roast the coriander seeds in a hot pan for 15 seconds. Remove from the heat and when they have cooled down a little, add the olive oil. Leave to infuse for 30 minutes before coarsely blitzing, using the pulse function on your blender. Strain into a small pan.
Add the lemon juice and verjus and season to taste. When needed the sauce is warmed through and finished with the diced strawberr