Watercress is a nutritional powerhouse, packed with essential vitamins and nutrients. It is an especially potent source of vitamins K and A, however. I love the strong, peppery taste in salads and as a more interesting garnish. Here, it forms the base of a wonderful summery salad, its zingy, bitter leafiness mellowed by creamy, woody, toasted walnuts. The combination of these ingredients have great nutritional benefits which makes this one of my favourite side salads. It’s also super quick to put together- minimal chopping and cooking required.
I love it as part of a summer brunch, with my ciabatta bruschetta, 5-minute lentil salad, and olive tapenade
Serves: 2 as a side salad
Prep: 5 minutes
Cooking: 5 minutes
1 handful walnut halves
2 handfuls watercress leaves
1 handful spinach leaves (fresh)
1 very large/ beefsteak tomato- cherry tomatoes would work equally well
1 squeeze lemon juice
1 sprinkle chili flakes
1 sprinkle salt
- In a frying pan on a medium heat, toast the walnuts until the start to brown, but not burn
- Slice the tomato finely
- Assemble the leaves on a plate, top with the tomatoes and nuts and sprinkle on the salt, lemon and chili flakes, which will enhance the natural flavour of the other other ingredients.