Watercress and charred spring onion salad recipe
This springtime salad is great as a simple starter or a perfect side for lamb, omit the feta to make it an easy vegan dish - it's crunchy, fresh, and a little bit spicy yet perfectly balanced.
See method- Serves 6
- 15 mins to prepare
- 124 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 200g spring onions, trimmed
- 1 tbsp olive oil
- 120g frozen peas
- 85g watercress, tough stalks removed
- 150g radishes, quartered
- 80g feta, crumbled
- 5g fresh mint, leaves picked
For the dressing
- 1 tbsp cider or white wine vinegar
- 2 tbsp olive oil
- 1 garlic clove, crushed
- ½ tsp harissa
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Shop ingredientsEach serving contains
- Energy
- 515kJ 124.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.9gProtein 4.6gFibre 1.5g
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- Heat a griddle pan over a high heat. Brush the spring onions with olive oil and griddle for 5 mins, turning, so each side is charred and tender. Transfer to a plate and halve widthways; set aside.
- Boil the peas for 2 mins, then drain and rinse under cold water to cool. Whisk the dressing ingredients in a small bowl, then season.
- Put the watercress, radishes, charred spring onions and peas in a large bowl. When ready to serve, pour over the dressing and toss to coat. Pile onto a serving plate and top with the crumbled feta and mint leaves.
- See more Hearty salad recipes
