Mandarin, pistachio and herb salad
- 1 large bunch watercress
- 3 mandarins
- 4 sprigs basil, leaves picked
- 4 sprigs coriander, leaves picked
- 1 tsp orange blossom water
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 50g shelled pistachios, toasted and coarsely chopped
Pick sprigs from watercress and place in a salad bowl. Finely grate zest of one mandarin and add to watercress.
Peel and segment mandarins and add segments to watercress with herbs. Combine orange blossom water, olive oil and lemon juice in a small bowl, season and whisk well.
Just before serving add dressing to salad and toss gently. Finish with pistachio nuts. Delicious with roast chicken and baked potatoes.
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