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How to make Watercress, carrot & capsicum salad

Yield = 6
Prep time: 0:20
Cook time: 0:05
Total time: 0:25

Ingredients

  • 55g (1/3 cup) currants
  • 2 tablespoons fresh lemon juice
  • 55g (1/3 cup) pistachio kernels
  • 1 bunch watercress, washed, dried, sprigs picked
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 large carrot, peeled, coarsely grated
  • 2 tablespoons extra virgin olive oil

Method

  • Step 1 Preheat oven to 180C. Combine the currants and lemon juice in a small bowl. Set aside for 15 minutes to soak.
  • Step 2 Meanwhile, spread the pistachios over a baking tray. Bake in oven for 5 minutes or until lightly toasted. Set aside to cool. Coarsely chop.
  • Step 3 Combine the watercress, capsicum and carrot in a large bowl. Add the oil and currant mixture. Gently toss until just combined. Sprinkle with pistachios to serve.