This flavoursome salad uses just five ingredients and is ready in under half an hour.
- Fill a bowl with ice-cold water. Add watercress. Set aside for 5 minutes.
- Heat a non-stick frying pan over medium-high heat. Add bacon. Cook for 2 to 3 minutes each side or until crispy. Drain on paper towels. Roughly chop bacon. Place into a large bowl.
- Add oil to frying pan. Heat until hot. Add walnuts. Cook, stirring often, until toasted. Remove frying pan from heat. Add lemon juice, and salt and pepper.
- Drain watercress. Pat-dry with paper towels. Add to bacon. Pour walnut mixture over watercress and bacon. Gently toss to combine. Serve.
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