Watercress, pea and almond salad

Name: Watercress, pea and almond salad
Yield: Serves 8
Ingredients: 2 tbsp sherry vinegar; Pinch of sugar; 6 tbsp extra-virgin olive oil; 150g marcona almonds or regular blanched almonds; 200g frozen peas, defrosted; 2 x 75g bags watercress; 20g punnet edible flowers, such as violets (see tip)

Easy
April 2011

Easy
April 2011

Test kitchen approved

Serves 8
Ready in 5 minutes

Light and refreshing with a nutty crunch, this watercress, pea and almond salad recipe is perfect for spring. Serve with roasted meats, fish or on its own.

Nutrition: per serving

Calories: 217kcals
Fat: 19.3g (2.2g saturated)
Protein: 6.3g
Carbohydrates: 4.9g (2g sugars)
Salt: Trace salt

Nutrition: per serving

Calories: 217kcals
Fat: 19.3g (2.2g saturated)
Protein: 6.3g
Carbohydrates: 4.9g (2g sugars)
Salt: Trace salt

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Ingredients

2 tbsp sherry vinegar
Pinch of sugar
6 tbsp extra-virgin olive oil
150g marcona almonds or regular blanched almonds
200g frozen peas, defrosted
2 x 75g bags watercress
20g punnet edible flowers, such as violets (see tip)

Method

Whisk the vinegar and sugar with some salt and pepper, gradually adding the olive oil. Set aside.
Lightly toast the almonds in a dry non-stick pan, then set aside to cool. Mix together the peas, watercress and cooled almonds in a large bowl, then drizzle over the dressing and toss gently to combine. Top with the edible flowers and serve immediately.

delicious. tips

If you don’t have a herb garden, edible flowers are available, in season, from some supermarkets and greengrocers. Or buy them from firstleaf.co.uk or nicholsonsherbfarm.co.uk.

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