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Watercress, fennel and seedy salad

Name: Watercress, fennel and seedy salad
Prep time: 10 min
Total time: 10 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 small orange; 150g watercress leaves, washed; 1 fennel bulb, very finely sliced; 50g sunflower seeds; 1 tsp Dijon mustard; 3-4 tbsp extra-virgin olive oil

Easy
May 2012

Easy
May 2012

Test kitchen approved

Serves 6
Ready in 10 min

Spring means watercress is in abundance. Keep it simple and serve with fennel and orange in this beautiful salad.

Make the most of peppery watercress when it’s in season and try more of our watercress recipes.

Nutrition: per serving

Calories: 113kcals
Fat: 9.8g (1.4g saturated)
Protein: 2.8g
Carbohydrates: 3.4g (1.9g sugar)
Fibre: 2.1g
Salt: 0.1g

Nutrition: per serving

Calories: 113kcals
Fat: 9.8g (1.4g saturated)
Protein: 2.8g
Carbohydrates: 3.4g (1.9g sugar)
Fibre: 2.1g
Salt: 0.1g

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Ingredients

1 small orange
150g watercress leaves, washed
1 fennel bulb, very finely sliced
50g sunflower seeds
1 tsp Dijon mustard
3-4 tbsp extra-virgin olive oil

Method

Working over a bowl to catch the juice, segment the orange, then cut the segments in half. Reserve the juice. Toss the watercress with the fennel slices and orange pieces. Add the sunflower seeds, then put the salad in a sealed container or bowl covered with cling film.
Put the reserved orange juice (1-2 tbsp) in a jar with the mustard, olive oil and some seasoning. Seal. To serve, give the dressing a shake, pour over the salad, then toss well.