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    Watercress, avocado and feta salad

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    Watercress, avocado and feta salad

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 4


    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. 

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    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue


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