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a glug of olive oil
1 bag of watercress
1 beetroot, peeled and coarsely grated
1 pinch Himalayan salt
1 pinch freshly ground pepper
1 pinch red chill, finely chopped (optional)
Drizzle a decent glug of olive oil into a large bowl. Grate over lemon zest. Add the watercress on top and gently fold through the dressing.
Squeeze over lemon juice. Add a good pinch of salt and pepper to the grated beetroot. Add a good pinch of fresh chili. Fold all together. You could also scatter toasted pine nuts, almonds or walnuts.
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