Skip to content
Watercress and charred spring onion salad recipe

Watercress and charred spring onion salad recipe

3 ratings

This springtime salad is great as a simple starter or a perfect side for lamb, omit the feta to make it an easy vegan dish - it's crunchy, fresh, and a little bit spicy yet perfectly balanced. See method

  • Serves 6
  • 15 mins to prepare
  • 124 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 200g spring onions, trimmed
  • 1 tbsp olive oil
  • 120g frozen peas
  • 85g watercress, tough stalks removed
  • 150g radishes, quartered
  • 80g feta, crumbled
  • 5g fresh mint, leaves picked

For the dressing

  • 1 tbsp cider or white wine vinegar
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • ½ tsp harissa
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    3g 17%
  • Sugars

    3g 3%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 3.9g Protein 4.6g Fibre 1.5g


  1. Heat a griddle pan over a high heat. Brush the spring onions with olive oil and griddle for 5 mins, turning, so each side is charred and tender. Transfer to a plate and halve widthways; set aside.
  2. Boil the peas for 2 mins, then drain and rinse under cold water to cool. Whisk the dressing ingredients in a small bowl, then season.
  3. Put the watercress, radishes, charred spring onions and peas in a large bowl. When ready to serve, pour over the dressing and toss to coat. Pile onto a serving plate and top with the crumbled feta and mint leaves.

See more Hearty salad recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.