Let’s just say jacket potatoes hit different on a heavy, humid day. The summer has arrived and so has the time for some light, refreshing dishes. Welcome in the post-Sunday roast season with a zesty watercress salad that has all the essentials: feta, avocado and chopped walnuts for a delightful crackle with each bite.
Time: 10 minutes
Cost: £
Serves: 2
Difficulty: easy
Equipment you will need:
- One large bowl
- One small bowl
- Knife
Ingredients:
- 1 bag of watercress greens
- 1 lime
- 2 ripe avocados
- 2 tbsp of extra virgin olive oil
- A good handful of chopped walnuts
- 1 block of feta
- 1 spoon full of mustard, brown or yellow will do
- A sprinkle of salt and pepper
Method:
- Empty a bag of watercress into a large bowl
- Chop the walnuts
- Crumble a 1/5th of the feta block
- Slice about 1 1/2 of the avocados into small cubes, save the remaining half for another time
- Take the walnuts, feta, and avocado and place into the large bowl with the watercress
- In the small bowl combine juice from half a lime, the olive oil, mustard and salt and pepper. Then mix thoroughly until you’ve got a dressing.
- Add dressing from small bowl into the larger bowl and toss till all ingredients are evenly coated
- Plate and serve
Gretel’s tip: Not only is a slice of fresh sourdough bread a nice garnish for your salad, you can use it to scoop up any lingering cubes of avocado or to sop up the remaining dressing, something Italian’s call scarpetta.