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    Watercress, beetroot and grapefruit salad

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    Watercress, beetroot and grapefruit salad

    1 of your 5 a day. Perfect light lunch or supper.

    • Vegetarian
    • Preparation time: 10 minutes

    Serves: 4


    • 2 tbsp walnut oil
    • 50g Waitrose Natural Seed and Nut Mix
    • 100g pack Waitrose Watercress
    • 180g Waitrose Sweetfire Beetroot Wedges in fiery sweet chilli marinade
    • 1 Florida Pink Grapefruit


    1. With a serrated knife carefully peel the grapefruit over a bowl to catch (and reserve) the juice. Cut the flesh into slices, discarding the pith and pips. Cut any large wedges of beetroot in half.
    2. Arrange the watercress in the bottom of a large serving dish. Add the grapefruit, beetroot wedges and seed and nut mix on top. Whisk together the walnut oil and reserved grapefruit juice and pour over the salad. Serve on individual plates with walnut bread to mop up the juices

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    Cook's tips

    Drizzle walnut oil over salads, or add to salad dressings; mix the oil into bread and scone dough.

    Drinks recommendation

    Try a complex, ripe white from a wonderful
    grape indigenous to Italy: Garganega. It has
    powerful herbal aromas that will match the
    beetroot, and is suitable for vegetarians: Monteforte Passo Avanti 2006/07 Soave, Veneto, Italy.


    Average user rating

    4 stars