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WATERCRESS, ROCKET AND ORANGE SALAD - a tangy and light salad

Ingredients:

60ml/4tbsp walnut oil

115g/4oz walnut pieces

85g/3oz watercress

50g/2oz rocket leaves

3 oranges, peeled and cut into segments

30ml/2tbsp balsamic vinegar

Vegetable Side Dishes
Method:

  1. Heat the oil in a frying pan; cook the walnuts over a medium heat for 1-2 minutes until lightly toasted. Take care as they quickly burn and  become bitter.
  2. Remove from pan with slotted spoon, drain on kitchen paper.
  3. Place the watercress, rocket and orange segments into a bowl with the warmed walnuts; toss together, cover dish until required.
  4. Drain the remaining oil from the pan into a small bowl and whisk in the balsamic vinegar.
  5. Drizzle over the salad just before serving.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.