zoom Watercress & clementine salad with caramelised pecans

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    Watercress & clementine salad with caramelised pecans

    This goes really well with roasted goose or baked ham


    1 of your 5 a day

    Rich in vitamin C

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 10


    • 75g Love Life Pecans 

    • 1 tbsp golden icing sugar 

    • 1 tsp Waitrose Signature Spice (ground)

    • 2 x 100g bags watercress, stalks removed

    • 140g pack red chicory, leaves separated

    • 5 clementines, peeled and sliced

    • 2 avocados, peeled, stoned and sliced 


    For the dressing 

    • 1/2 tbsp maple syrup 

    • 1 clove garlic, crushed 

    • 1/2 tbsp Dijon mustard 

    • Juice of 1/2 lemon 

    • Few drops smokey chipotle sauce 

    • 3 tbsp mild olive oil 


    1. Preheat the oven to 200°C, gas mark 6. Line a baking sheet with baking parchment. Toss the nuts with the icing sugar, spice, a pinch of sea salt and 1 tsp water. Tip onto the baking sheet and roast for 10 minutes until golden. Set aside to cool.

    2. Meanwhile, for the dressing, whisk together the maple syrup, garlic, mustard, lemon juice, chipotle sauce and olive oil in a small bowl. Season with freshly ground black pepper.

    3. Toss the watercress with the chicory in a large serving bowl and dress with half the salad dressing. Arrange the clementine and avocado slices on top then scatter over the toasted pecans. Drizzle with the remaining dressing and serve.

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    Cook's tip

    Prepare the toasted nuts and make the dressing in advance then assemble the salad just before serving.


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