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! These recipes were created by Suze Morrison at Gourmet Glow.
Ingredients:
For the salad:
400g carrots, julienne or grated
1 onion, sliced
50g pistachios
50g desiccated coconut
2 tsp Nigella seed
150g watercress
70g raisins
Juice of one orange
1/2 bunch of finely chopped coriander
For the dressing:
Juice of 1 orange
2tbsp olive oil
2tsp lemon juice
5 drops orange blossom water
You can get your ingredients locally to really give this a Dorset twist.
Method:
Preheat the oven to 160 degrees.
Put the pistachios on a tray and roast for 8 minutes. Add the coconut and nigella seeds to the tray and roast for a further 4 minutes. Set aside to cool and then crush using a rolling pin.
Add the raisins and orange juice to a small pan and heat. Turn off the heat and allow to infuse. Add the dressing ingredients to a small jar, shake to combine and then set aside. When ready to serve, place the watercress on a dish and drizzle with some of the dressing.
Mix the carrots, onion, coriander, pistachios, coconut and nigella seeds in a bowl and dress with enough dressing to coat everything well. Mix together with the watercress and serve straight away.
