The best way to use watercress — if you’re not adding it to salads, omelettes, stir-fries or cucumber sandwiches — is to create a healthy detoxing soup. Because watercress is farmed all year round you can enjoy it at any season.
Serves: 4
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ⅛ tsp fennel seeds
- 2 ruby red grapefruit, peeled & sliced, pith removed & juice reserved
- 2 tbsp lemon juice
- ½ tsp lemon zest
- 1 tbsp honey
- ½ tsp brown mustard
- Pinch Himalayan sea salt & freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 small red onion sliced
- 1 small fennel bulb, halved lengthwise & sliced finely
- 3 cups fresh watercress
- 1 cup store-bought or homemade labneh
Method
- In heavy frying pan toast fennel seeds for a couple of mins until fragrant. Grind in mortar and pestle or grinder until fine.
- Place ground seeds in jar with lid and add 3 tbsp grapefruit juice, lemon juice and zest, honey and mustard and season to taste. Shake until combined and set aside.
- Place grapefruit segments, onion, fennel and watercress in bowl, top with pieces of labneh and drizzle with dressing then toss gently to combine.
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