This is a very simple Nigel Slater inspired salad which I tried during a seaside break – perfect for summer.
The citrus flavours are deliciously sweet but tangy, and pair great with peppery watercress. Try with fish or chicken – or grilled halloumi and mushrooms for a vegetarian alternative.
- 2 large oranges
- 1 bag watercress (around 170 grams)
- 1 pomegranate (can use 80-100g ready prepped seeds)
- 50 grams pumpkin seeds
- 1 tbsp extra virgin olive oil
- sea salt and pepper
- juice of 1 lemon
- Wash and pat dry the watercress. Roughly break apart the big stems into manageable pieces with your hands and place in a large bowl.
- Slice the top and bottom from each orange, and then sit onto a chopping board. Using a sharp knife remove the peel by slicing from the top to bottom around the curve of the orange. Remove any white pith remaining so that you’re just left with the fruit. Cut into thin slices – about 6-8 for each orange – pour any juice from the board into the watercress bowl and set the orange slices to one side.
- Cut the pomegranate in half. Fill a medium bowl with water – submerge the pomegranate under the water then break each half into pieces and remove the seeds with your hands. The water should help separate the pith from the seeds. Once the seeds are out, drain the bowl and remove any pith. Pat the seeds dry and add to the watercress.
- Toast the pumpkin seeds under a hot grill or in a non-stick pan for a few minutes until they have popped. Add to the watercress with 1 tbsp olive oil, the juice of a lemon and a good pinch of salt and black pepper.
- Toss the salad together to coat everything with the oil then add the orange slices last and toss again lightly to avoid breaking up the pieces. Transfer to a bowl before serving.