Watercress, pea and almond salad
- April 2011
- 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.
- 19.3g (2.2g saturated)
- 4.9g (2g sugars)
- Trace salt
- 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)
- 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.
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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