Watercress, carrot & capsicum salad

Discover the colourful new salad which will make you the hero of the family barbecue.

Preheat oven to 180C. Combine the currants and lemon juice in a small bowl. Set aside for 15 minutes to soak.
Meanwhile, spread the pistachios over a baking tray. Bake in oven for 5 minutes or until lightly toasted. Set aside to cool. Coarsely chop.
Combine the watercress, capsicum and carrot in a large bowl. Add the oil and currant mixture. Gently toss until just combined. Sprinkle with pistachios to serve.

Source

55g currants

2 tbsp fresh lemon juice

55g pistachio kernels

1 bunch watercress, washed, dried, sprigs picked

1 red capsicum, halved, deseeded, thinly sliced

1 large carrot, peeled, coarsely grated

2 tbsp extra virgin olive oil

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