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. 

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• 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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