Watercress, Fig and Hazelnut salad

A delicious, simple and quick salad for lunch. Our watercress is sprouting healthily.
90 g 4 oz hazelnuts
160 ml 5 fl oz balsamic vinegar
4 cups of watercress sprigs
4 ripe figs, break into quarters
1 Tblsp hazelnut or macadamia nut oil
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place the hazelnuts in a roasting pan and cook for 5 minutes. Rub them in a tea towel to remove the skins. Cut the hazelnuts in half.
Place the vinegar in a small saucepan over a high heat and bring to the boil. Simmer for 5 minutes until reduced to 1 1/2 Tablespoons. Allow to cool.
Wash and dry the watercress.  Arrange on 4 serving dishes with the figs and hazelnuts. Drizzle with the balsamic vinegar and hazelnut oil.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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