Peshwari Carrot, Orange Blossom & Watercress Salad
This sophisticated watercress salad recipe is one of Suze Morrison's best.
Servings
4 as a side
Preparation time
30 minutes
Cooking time
5 minutes
Ingredients
- For the Peshwari carrot salad:
- 400g carrots, Julienne or grated
- 1 onion, finely sliced
- 50g pistachios
- 50g desiccated coconut
- 2 tsp nigella seeds
- 150g watercress
- 70g raisins
- 1 orange, juice
- ½ bunch coriander, finely chopped
- For the orange blossom dressing:
- 1 orange, juice
- 2 tbsp olive oil
- 2 tsp lemon juice
- 5 drops orange blossom water
- Salt and cracked black pepper
Method
- Preheat oven to 160C. Put the pistachios on a tray and roast for eight minutes. Add the coconut and nigella seeds to the tray and roast four to five minutes more, or until golden and fragrant. Set aside to cool before roughly bashing with a rolling pin. Meanwhile, add the raisins and orange juice to a small pan and heat. Turn off the heat and allow to cool, infuse and plump up. Add all the dressing ingredients to a small jar, shake to combine and set aside.
- When ready to serve, tumble the watercress into a serving dish. Drizzle with some of the dressing. Mix the carrots, onion, coriander, pistachios, coconut and nigella seeds in a bowl and dress with enough dressing to coat everything well. Tumble the carrot mix onto the watercress and serve straight away with any extra dressing on the side.
To discover more about the health benefits of watercress, visit www.thewatercresscompany.com or for more recipe inspiration go to www.watercress.co.uk
