Walnut and watercress salad with blue cheese

Walnut and watercress salad with blue cheese

By
From
The Medicinal Chef
Serves
2
Photographer
Martin Poole

I love this combo – the bold flavours and varied textures make it an interesting and pleasing dish. The creamy dressing with its slight peppery tones marries perfectly with the watercress and pungent blue cheese.

Ingredients

Quantity Ingredient
250g bulgur wheat
1/2 cucumber, diced
150g cherry tomatoes, halved
100g walnuts
85g fresh watercress
1 tablespoon mild horseradish sauce
1 tablespoon mild horseradish sauce
3 tablespoons olive oil
125g blue cheese, crumbled
sea salt
black pepper

Method

  1. Put the bulgur wheat in a pan and cover with freshly boiled water, then simmer over a medium heat for 15 minutes, or until tender. Drain well.
  2. Put the cooked bulgur wheat in a salad bowl. Add the cucumber, tomatoes, walnuts and watercress, and stir well.
  3. Mix together the horseradish and olive oil together to make a creamy dressing, and season with salt and pepper.
  4. Pour the dressing over the bulgur wheat and stir well. Crumble the blue cheese over the top and serve.

Good for

  • Skin: Acne, Eczema

    Reproductive & Urinary systems: Polycystic ovary syndrome, Problematic periods
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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