“I absolutely love this salad,” says Nichola Ludlam-Raine, a specialist registered dietitian and author of How Not To Eat Ultra-Processed. “The crunch of the walnuts mixed with the creaminess of the cheese and sweet punch of the pomegranate seeds is delicious!”

Ingredients

Serves 2

4 large handfuls of watercress
2 handfuls of walnuts
2 cooked beetroots (chopped)
100g goat’s cheese (torn into pieces)
100g pomegranate seeds
1 orange (peeled & chopped)

Method

Simply divide the salad ingredients between two plates, mix the ingredients for the dressing together and drizzle it over the top. Enjoy!

3 fresh and light spring dinner ideas that make seasonal watercress the star of the show