Loaded with creamy avocado, fragrant watercress, sweet peas and finished off with a cumin and honey dressing, this salad makes a delicious addition to any dinner spread.
- 400 g frozen peas
- 1 large avocado thinly sliced
- 2 x 85g bags watercress
- 1 tbsp pumpkin seeds, toasted
- For the dressing
- 1 tsp ground cumin
- 3 tbsp olive oil
- 1/2 tsp red wine vinegar
- 1 tsp runny honey
- 1 lemon, zested and 1 tbsp juice reserved
To make the dressing, heat the cumin in a dry frying pan for 30 secs, then stir in the olive oil, vinegar, honey, lemon zest and 1 tbsp lemon juice. Whisk together well and season to taste.
Blanch the peas in a small pan of boiling water for 2-3 mins. Refresh under cold running water; drain well. Arrange the avocado, peas and watercress on a platter and drizzle over the warm dressing. Toss gently, then scatter over the pumpkin seeds. Serve immediately.
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