Herb salad with mustard seed and lemon dressing

This delicious salad is quick and easy to prepare.  It makes a perfect accompaniment to meat, fish or vegetarian dishes.

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 3-4 minutes

Serves: 8 as a side


6 tbsp extra virgin olive oil
1 tbsp black mustard seeds
3tbsp lemon juice
2tsp Dijon mustard
1 small red onion, halved and thinly sliced
2 x 100g packs watercress
20g pack fresh dill
25g pack fresh flat-leaf parsley


  1. Warm 1 tablespoon of oil in a frying pan over a medium heat.  Add the mustard seeds and cook for 1 minute, or until fragrant and starting to pop.  Remove from the heat and leave to cool in the pan.
  2. Spoon the seeds and oil into a large salad bowl and add the remaining oil, lemon juice and Dijon mustard.  Season and whisk to combine, then mix in the onion.
  3. Remove the thick stalks from the watercress and herbs (keep them for another recipe, such as soup or stock) and add the leaves to the salad bowl.
  4. Toss well and serve immediately.  Alternatively, make the dressing and prepare the leaves in advance and keep separately in the fridge.  Assemble just before serving.