Watercress, carrot & capsicum salad

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

Recipe «Watercress, carrot & capsicum salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

1. Preheat oven to 180C. Combine the currants and lemon juice in a small bowl. Set aside for 15 minutes to soak.
2. Meanwhile, spread the pistachios over a baking tray. Bake in oven for 5 minutes or until lightly toasted. Set aside to cool. Coarsely chop.
3. 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.