Recipe
Watercress Salad with Peaches & Piccalilli Recipe
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Entertaining
Salads
A gorgeous summer salad that takes no time at all to whip up, but is unique enough to impress your fellow picnic-goers. The key to getting the most out of this dish is waiting patiently until peaches are in season — then use the juiciest peaches you can get your hands on!
You will need
Serves 3
- 200g watercress (swap for rocket/arugula if you can't get watercress!)
- 2 golden clingstone peaches
- 1/2 cup good quality piccalilli (mustard pickle)
For the dressing:
- 1/2 lemon, juice (can use a whole lemon, to taste)
- 2 tablespoons extra virgin olive oil
- Cracked black pepper & salt, to taste
Recipe: Simon Toohey
Directions
7 mins to prep
mins to cook
-
Step 1
Mix the dressing together in a bowl or small jug
-
Step 2
Wash the leaves and pat dry.
-
Step 3
Place into the serving bowl with the peaches and dollops of piccalilli, then pour over your dressing, and serve!
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Recipe: Simon Toohey
