Name: Watercress salad with lemon & mustard dressing
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 55g (1/3 cup) sunflower kernels; 1 bunch watercress, sprigs picked, washed, dried; 1 x 150g pkt baby spinach leaves; 1/2 tsp finely grated lemon rind; 7.95 gm fresh lemon juice; 11.80 gm wholegrain mustard; Pinch caster sugar; 100ml olive oil; Salt & freshly ground black pepper

Watercress salad with lemon & mustard dressing

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Prep Time:
5 minutes

Cook Time:
5 minutes

Total Time:
10 minutes

Enhance green side salad with crunchy sunflower seeds.

Ingredients:

55g (1/3 cup) sunflower kernels
1 bunch watercress, sprigs picked, washed, dried
1 x 150g pkt baby spinach leaves
1/2 tsp finely grated lemon rind
7.95 gm fresh lemon juice
11.80 gm wholegrain mustard
Pinch caster sugar
100ml olive oil
Salt & freshly ground black pepper

Instructions:

Prepare the dressing by whisking lemon zest, lemon juice, mustard, and sugar in a bowl. Slowly drizzle in the oil while whisking continuously until well blended. Season with salt and pepper to taste.
In a small frying pan over medium heat, toast the sunflower kernels, stirring occasionally, until golden brown, about 2-3 minutes. Let cool for 10 minutes before using.
In a large serving bowl, mix together the watercress and spinach. Drizzle with dressing and toss gently until combined. Top with sunflower kernels and serve right away.

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