Pea & Watercress Salad
Pea & Watercress Salad
Freshly picked peas are a delight, even to the fussiest of children. Grow your own peas and score a win for the whole family
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 bunch watercress, washed & spin-dried
- 400g peas, blanched
- 200g free-range streaky bacon (nitrite-free if possible)
- 2 tbsp fresh mint, roughly chopped
- 100g fresh broccoli sprouts
- 50g walnuts (activated if possible)
- 1 tbsp apple-cider vinegar
- 2 tbsp extra-virgin olive oil
- Pinch Celtic sea salt
Method
- Place vinaigrette ingredients in a jar and shake well.
- Pan-fry bacon until crispy and chop into small pieces.
- In a large bowl, combine watercress, peas, walnuts, broccoli sprouts, mint and bacon pieces and add just enough dressing to evenly coat the salad.
- Transfer to a platter and garnish with pomegranate seeds and a few extra walnuts if needed.
- Carefully turn each over onto individual plates or all 4 onto a serving platter (being very careful of the hot caramel).
- Serve with cream or ice cream.
- Tip: This can also be made as one large tarte tatin using a sauté pan that can go in the oven and requiring only one sheet of pastry cut to the size of the pan.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
