Serves: 1 person • Time: 5 minutes
CONTAINS
Vitamins A, B-group C, E & K, manganese, copper, selenium, flavonoids, fibre
YOU NEED
½ tablespoon chopped blanched hazelnuts • ½ tablespoons sunflower seeds
½ teaspoon Nigella seeds • a pinch of sea salt • 50g watercress or upland cress (weighed without thick stalks) • 1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
For the salad, place the nuts, seeds and salt in a frying pan and toast, stirring, until aromatic. Be careful not to burn. Set aside to cool. Place the watercress in a salad bowl. Gently toss with lemon juice and olive oil and scatter with the seed mixture. Serve immediately.