Watercress, pea, sorrel and eschalot salad recipe

A simple spring or summer salad.
A simple spring or summer salad.  Photo: Christopher Pearce
Difficulty
Easy
Dietary
Vegan

This salad is light and tangy.

Ingredients

1 bunch watercress, washed and picked

1 packet sorrel

3 eschalots, finely sliced

100g peas, defrosted

1 handful rocket, washed

1 lemon, juiced

80ml olive oil

1 tsp Dijon mustard

Method

Take a large bowl and add the watercress, sorrel, eschalots, peas and rocket.

In a cup, add the lemon, olive oil and mustard and then mix well.

Dress the salad and serve with the Blue Ducks' eggplant parmigiana.