Crisp watercress salad
Ingredients
- For the salad
- 2 cups watercress, washed and snipped of long stems
- 1 carrot, washed, peeled and grated (or finely sliced with a peeler as I did here)
- 1 tomato, chopped
- 1/2 cup cooked chickpeas
- 1 handful of good, marinated black olives
- a little grated sharp cheddar to garnish
- for the dressing
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- a little honey
- sea salt and black pepper
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