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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

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 and adjust the amount accordingly

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

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.
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.
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