Broccoli and Stilton are a combination I became familiar with living in London where it’s a common feature on restaurant menus. It’s also the first place I tried watercress, which, despite its unassuming nature, is highly nutritious, given its calcium, fibre, vitamin C and antioxidant content. This is a simple salad that combines the three and adds walnuts for some delicious crunch.
Serves: 2-4
=R1=
Servings
Serves: 2-4
Prep time
Cook time
Recipe
Ingredients
- Dressing
1 tbsp olive oil - 1 tsp mustard
- 2 tsp lime juice
- 1 tsp honey
- Couple drops toasted sesame oil
- Sea salt, to taste
-
- 1 bunch broccolini
- 1 bunch watercress
- ½ cup walnuts, lightly toasted
- 50g Stilton, grated
Method
- Place dressing ingredients in small bowl or jar and combine well. Taste, add extra salt or lime if needed and set aside.
- Place frypan on medium–high heat, add dash of olive oil and broccolini, sautéing until bright and slightly charred.
- Wash watercress and trim woody stems at bottom.
- Transfer to serving bowl with broccolini and scatter over walnuts and Stilton.
- Drizzle over dressing and enjoy.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
