Herby Watercress Salad with Crunchy Nuts & Seeds
This watercress salad with flavour-packed homemade dressing is fresh, easy-to-make and uber crunchy thanks to the assortment of nuts and seeds. Best part? It’s easily customisable. Don’t add the cheese if you are vegan or dairy-free.
Ingredients
- 2 Tbsp Flaked almonds
- 2 Tbsp Pumpkin seeds
- 2 Tbsp Sunflower seeds
- 1 Tbsp Sesame seeds
- 3 Handfuls Watercress
- 1 Handful Coriander
- 1 Handful Basil
- 50 g Ricotta or chevin (optional)
- Salt and pepper
For The Dressing:
- 1 tsp Mustard
- 1 tsp Honey
- Juice and zest of half a lemon
- 2 Tbsp Extra-virgin olive oil
- Pinch chilli flakes
Instructions
- Toast the seeds in a large dry pan until you hear a popping noise and the sesame seeds and almond flakes turn slightly golden.
- Toss the leaves together in a large bowl. Next, add the seeds.
- Whisk the dressing ingredients together and pour into the bowl. Then toss the leaves to coat.
- Plate the dressed leaves and seeds on a large platter before dotting small pieces of cheese among the leaves. Season with salt and pepper and serve.