Easter Garden Salad
INGREDIENTS:
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½ bunch watercress
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½ punnet baby cucumbers
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1 punnet green beans
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½ bunch red radish
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1 large avocado
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1 pomegranate
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2 oranges
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1 lemon
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Olive oil
METHOD:
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Bring a small pot of salted water to the boil.
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Remove the top and ends of the green beans and place the beans into the boiling water. Cook for approx. 2 mins, drain and place in icy water, set aside.
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Pick the watercress and place it in a bowl with icy water, set aside.
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Slice the cucumber and radish into discs and slice the avocado.
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Using a knife, peel the skin of the orange keeping just the pulp, then cut into discs.
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Cut the pomegranate in half and using the back of a kitchen spoon to pound the pomegranate to extract the seeds. Place in a bowl and set aside.
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Mix, the juice of 1 lemon, 1tsp of brown sugar or honey, 3 tbsp of olive oil and season with salt and pepper, mix well and set aside.
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To serve, layer all the ingredients on a platter and drizzle with the lemon dressing.