Summer cress mayonnaise
- Rating: 0 stars
- Takes: 10 mins to prepare and 20 mins to cook
- Serves: 4
- 1 egg
- Handful salad cress
- 300g (10oz) Lighter Than Light Mayonnaise
- handful watercress
- 2 large carrots, peeled and cut into batons
Each serving contains 268 calories, 9g sugar, 23g fat, 2.4g saturates and 0.9g salt.
Boil the egg for 12 minutes in a pan of water, then drain and run under cold water until cooled. Peel the egg and cut carefully around the hard yolk. Discard the whites.
Put the salad cress, mayonnaise and some seasoning in a food processor. Pulse until blended. Spoon the mayonnaise into a bowl.
Crumble the egg yolk and sprinkle over the top of the mayonnaise. Garnish with some watercress and serve with the rice cakes, or as a starter, with carrot batons for dipping, if you like.