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Monday, April 2, 2018

Watercress Rainbow Salad

When shopping with watercress look for the better type. The better will stay fresh longer. A few tips to keep watercress fresh is:
  • no sign of wilting
  • avoid bruised, torn leaves or crushed stems
  • the color should be bright green with firm stems 
  • older watercress will have leaves that are dark and stems that are limp
  • avoid any slimy watercress

Store the fridge in a food bag, leave the bag open slightly to allow moisture to escape. Watercress should last around 3 days before use. Storing watercress in water will lengthen staying time to 5 days, the stems not the leaves should be submerged. 

  • Slice 2 cooked beetroots and 1 medium yellow pepper into fine matchsticks and combine with 2 grated carrots in a large salad bowl, along with drained green lentils from a 400g tin.
  • Next, whisk together 2 tbsp apple cider vinegar, 2 tbsp olive oil and 1 tbsp honey. Pour into the vegetable and lentil mixture so that all the ingredients are coated in the dressing.
  • Gently toss 100g watercress through the salad, crumble over 75g feta cheese, followed by 2 tbsp fresh parsley. Arrange the slices of 1 medium avocado on top of the salad.
  • Finally, sprinkle the seeds of 1 pomegranate on top to finish the salad. Serve
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