Watercress, fennel and seedy salad

Watercress, fennel and seedy salad
  • Serves icon Serves 6
  • Time icon Ready in 10 min

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

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

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

  1. 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.
  2. 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.

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