Making a tasty salad with just five ingredients is easier than you think - the proof is in our gourmet watercress and fig salad.
- Preheat oven to 200°C. Place hazelnuts in a roasting pan and cook for 5 minutes or until toasted. Place hazelnuts in a clean tea towel and rub to remove skins (this is easiest when hazelnuts are still warm). Cut hazelnuts in half and set aside.
- Meanwhile, place vinegar in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-high and simmer for 5 minutes or until reduced to 1 1/2 tablespoons. Set aside to cool.
- Arrange watercress sprigs, figs and hazelnuts on serving plates. Drizzle with balsamic reduction and hazelnut oil and serve immediately.
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