WATERCRESS, PRESERVED LIME & QUINOA SALAD

In the lowland areas of our farm, watercress grows prolifically from later winter to spring. The spicy hot, peppery leaves are cleansing to the palate, waking up any weary taste buds. Mixing the leaves with other fresh herbs, salty-sour preserved lime and a cooked seed like quinoa, or buckwheat, tempers the hot peppery flavour and makes a lovely fresh side dish or a light meal.

serves 4-6

1 cup quinoa, or buckwheat, or millet

¼ cup extra virgin olive oil

¼ cup lemon or lime juice 

¼ teaspoon sea salt

3 pieces preserved lime, flesh removed, skin finely chopped

1 cup chopped flat-leaf parsley

½ cup chopped mint or dill leaves

1 bunch watercress, soft stem and leaf tips picked, washed (see tip below)

Prepare the grain of choice according to packet instructions. Transfer to a large bowl and fluff with a fork to break up any lumps. Cool to room temperature.

Place the oil, lemon or lime juice and salt in a screw-top jar. Shake well to combine, then pour over the cooked grain. Add the preserved lemon, parsley and mint or dill then toss to coat ingredients in the dressing. Leave for 15 minutes to absorb the dressing flavours. Check seasoning adding more salt or some freshly ground black pepper.

When ready to serve gently toss the watercress through the grain mixture and serve straight away.

Tip: To clean and store watercress, trim base of stems. Plunge into large bowl of cold water and leave for 5 minutes the allows any dirt debris to sink to the bottom of the bowl. Rinse under running water and drain. To dry, use a salad spinner or wrap securely in a clean tea towel and shake to remove excess water. Line a container in paper towel or a tea towel and place the water cress on top. Seal container and refrigerate. Watercress will keep for up to 2 to 3 days.

Recipe by Fiona Hammond, August 2021