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Watercress, avocado and feta salad
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1 large red chilli
1 tsp chipotle paste
1 large garlic clove, crushed
5 tbsp extra virgin olive oil
2 wholemeal pitta breads, split open and sliced into bite-sized pieces
2½ tbsp lemon juice
1 tsp maple syrup (or honey)
2 small ripe avocados, sliced
100g watercress, tough stalks removed
150g feta, crumbled
1. Preheat the oven to 190˚C, gas mark 5. Put a frying or griddle pan over a high heat until smoking hot. Add the whole chilli and cook for 2-4 minutes, turning with tongs every 30 seconds until blackened in places. Once cooled a little, halve, deseed if liked, then finely chop.
2. Stir together the chilli, chipotle paste, garlic and olive oil; season. Toss the pitta pieces with 2 tbsp of the chilli oil mixture, reserving the rest. Spread out on a large baking tray and toast in the oven for 5 minutes. Stir well and cook for another 6-7 minutes, until crisp and beginning to brown; allow to cool.
3. Add the lemon juice and maple syrup (or honey) to the chilli oil mixture, whisking to form a dressing. Toss the toasted pitta with the sliced avocado, watercress, feta and dressing. Divide between serving plates and eat before the leaves wilt.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2019.
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