Where there’s a Sauce, there’s a Watercress Way!

A simple sauce can sometimes complete a meal, adding moisture and an extra punch of flavour that complements the dish. We’re not just talking ketchup or mayo though, but homemade sauces created with love and fresh ingredients that show real understanding of flavour pairings.

With summer here, light seasonal dishes supported by a tasty accompaniment are most definitely de rigueur and what better ingredient to feature in these savoury sauces than fresh, in season, watercress to jazz them up?

The natural pepperiness of watercress (caused when chewing it releases compounds called isothiocyanates that have been shown to prevent DNA damage, the precursor to many diseases) is a great base for these sauces.  Plus, watercress is packed full of over 50 vital vitamins and minerals, it’s a good source of iron and, rare for a plant, even contains all nine of the essential amino acids the body needs.  Delicious, healthy and versatile!

So, this summer spice up mealtimes with this selection of sizzling ideas, served with a satisfying sauce on the side.  What’s more they double up as great dips for sharing too:


Baked Watercress Falafel & Shallot Yoghurt Sauce (Vegetarian)

Wasabi & Watercress Potato Salad (Vegan or Vegetarian)

Serves 4-6 | Prep time: 15 mins


For the falafel:

200g dried chickpeas

1 onion, chopped

1tsp dried cumin

1tsp dried coriander

½ tsp salt

½ tsp pepper

1 egg

50g watercress, finely chopped

Olive Oil

For the shallot sauce:

2 shallots, finely diced

300g natural yoghurt

20g fresh mint, finely chopped

20g watercress, finely chopped

Salt & pepper


Soak the dried chickpeas overnight in cold water. Drain thoroughly the next day before preparing the falafel.

For the sauce, combine all ingredients in a bowl and season to taste with salt and pepper. Set aside.

Preheat the oven to 200°. In a pan, cook the onion in a little oil until soft. Transfer these to a food processor along with the chickpeas, watercress and spices and blitz to a rough paste.

Add the egg and mix with a spoon – you need to be able to form balls in your hands without the mixture being too loose, you can add some breadcrumbs if the egg causes the mixture to get too sticky.

Use your hands to roll the mixture in to 3 or 4cm balls and squash them down slightly. Place these on a baking tray and cook in the oven for about 25-30mins, turning halfway through Serve on a bed of more watercress with the yoghurt sauce.

Enjoy a sensationally saucy summer courtesy of watercress!


To discover more about the health benefits of watercress, visit www.thewatercresscompany.com or for more recipe inspiration go to www.watercress.co.uk or https://www.facebook.com/LoveWatercress/ or https://www.instagram.com/lovewatercress/

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© 2022 Dorset Food and Drink.
All Rights Reserved. Website By MiHi