The team over at Watercress Company have sent us some recipes to help spice up your salads, so why not give this one a go! This recipe was created by Suze Morrison from Gourmet Glow.
Ingredients
For the salad:
5 eggs
50g plain flour
80g Panko Breadcrumbs
2tbsp Panch Phora
1/2 tsp Tumeric
A dash of oil
150g watercress
You can pick up your watercress from here and get your oil and eggs locally too.
For the Panch Phora:
1/2sp mustard seeds
1/2 sp Nigella seeds
1/2 tsp Cumin seeds
1/2 Fennel Seeds
For the Burnt Chilli Salsa:
200g tomatoes, halved
3 red chillis
4 garlic cloves
1 onion, peeled and cut into chunks
2 tbsp olive oil
1 tsp brown sugar
2 tbsp lime juice
1/2 bunch coriander, roughly chopped
You can get seeds, veg and other ingredients from farmshops and delis around the region.
Method:
Begin with the Panch Phora.
Lightly toast the seeds in a dry pan until fragrant, pour into a jar and set aside.
Bring a small pan of water to a rolling boil, carefully lower 4 of the eggs into the water and cook for 4 minutes 30 seconds, run under cold water and peel.
Roll the eggs into flour and then beat the remaining egg. Mix tbsp of the Panch Phora into the breadcrumbs with the salt and tumeric. With a clean hand, take on egg at a time and roll in the breadcrumb mix. Remove, roll in the beaten egg and then roll into the breadcrumb mix again.
Pop into the fridge and start on the salsa.
Heat the grill to high and put the tomatoes, chillies, garlic and onion onto a tray, drizzle with oil and grill until charred. Remove the stems from the chilli and the skin from the garlic and then pound all the ingredients into a pestle and mortar to a chunky paste.
Add the sugar, lime and coriander and season with salt and pepper to taste.
Heat the oil to 180 degrees to deep fry the eggs, frying for 2-3 minutes, drain and sprinkle with salt.
When ready, divide the watercress between 4 plates, top with the salsa and the crispy egg and enjoy!
