The rare exception of a salad leaf with bags of flavour. Watercress brings a lovely peppery kick to spring and summer plates. At its best from April to September — here are some great ways to make the most of it.
Recipe
Makes 2 portions
2 small courgettes or 1 large, washed and made into ribbons on a peeler on mandoline
Good handful watercress leaves, washed
450g jar butter beans (or similar), drained and rinsed
Crumbled firm goat’s cheese
1 lemon
For the pistou dressing:
30g washed watercress
2 cloves garlic
3 tbsp olive oil
salt & pepper
Place the dressing ingredients in a food processor and blitz until smooth-ish
Place the beans, courgettes, watercess in a mixing bowl and dress with the pistou. Season and add lemon juice to taste
Transfer to a serving bowl, top with crumbled goat’s cheese, if you like
Crushed new potatoes work brilliantly in place of the pastry here for a real celebration of spring.
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