1 bunch of watercress
1 large orange
1 tablespoon chopped hazelnuts
120 ml (4 fl oz) natural low-fat yogurt
1/2 garlic clove, crushed with salt
pinch of sugar
2 teaspoons chopped parsley
freshly ground black pepper
1 large orange
1 tablespoon chopped hazelnuts
120 ml (4 fl oz) natural low-fat yogurt
1/2 garlic clove, crushed with salt
pinch of sugar
2 teaspoons chopped parsley
freshly ground black pepper
method
1. Trim the watercress stems, sort the leaves, put in a sieve, rinse and drain thoroughly. Put in a large serving bowl.
2. Peel and segment the orange, removing all pith, then chop roughly. Add the orange and hazelnuts to the watercress.
3. To make the piquant dressing beat the yogurt with the garlic, sugar, parsley and pepper to taste.
4. Pour over the watercress and toss well. Leave to stand for about 30 minutes before serving to allow the flavours to blend and develop.
An attractive way of serving this salad as a starter is to fill the mixture into grapefruit or orange shells, especially if you first Vandyke the edges.
2. Peel and segment the orange, removing all pith, then chop roughly. Add the orange and hazelnuts to the watercress.
3. To make the piquant dressing beat the yogurt with the garlic, sugar, parsley and pepper to taste.
4. Pour over the watercress and toss well. Leave to stand for about 30 minutes before serving to allow the flavours to blend and develop.
An attractive way of serving this salad as a starter is to fill the mixture into grapefruit or orange shells, especially if you first Vandyke the edges.
serving amount
serves 4
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