Easter Garden Salad

INGREDIENTS: 

• ½ bunch watercress  

• ½ punnet baby cucumbers  

• 1 punnet green beans  

• ½ bunch red radish  

• 1 large avocado 

• 1 pomegranate  

• 2 oranges  

• 1 lemon  

• Olive oil

METHOD: 

1. Bring a small pot of salted water to the boil.

2. 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.   

3. Pick the watercress and place it in a bowl with icy water, set aside. 

4. Slice the cucumber and radish into discs and slice the avocado. 

5. Using a knife, peel the skin of the orange keeping just the pulp, then cut into discs.  

6. 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. 

7. 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. 

8. To serve, layer all the ingredients on a platter and drizzle with the lemon dressing.