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Watercress, carrot & capsicum salad

  • 0:20 Prep
  • 0:05 Cook
  • 6 Servings


  • 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


  • 1
    Preheat oven to 180C. Combine the currants and lemon juice in a small bowl. Set aside for 15 minutes to soak.
  • 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.
  • 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.

Source: taste.com.au


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