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Watercress and charred spring onion salad recipe

Watercress and charred spring onion salad recipe

1 rating

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

Ingredients

  • 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

Each serving contains

  • Energy

    515kj
    124kcal
    6%
  • 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

Method

  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.

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