Summer cress mayonnaise recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 252 calories / serving
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Summer cress mayonnaise HERO

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.

Blanch the salad cress for at least 15 seconds in boiling water and allow to cool. 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. Blanch the watercress for at least 15 seconds in boiling water and allow to cool. Then garnish with some cress and serve with the rice cakes, or as a starter, with carrot batons for dipping, if you like.

  • Ingredients

  • 1 egg
  • Handful salad cress
  • 300g (10oz) Lighter Than Light Mayonnaise
  • handful watercress
  • 2 large carrots, peeled and cut into batons
  • Energy 285kj 252kcal 13%
  • Fat 22g 31%
  • Saturates 3g 13%
  • Sugars 7g 8%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 10.7g Protein 2.9g Fibre 2.6g


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