Bitter Sweet Lemon Greens
Clock Image
Prep: 15 mins
Cook: 0 mins
When you've got gorgeous organic lemons, why not eat the whole thing? You'll be addicted to this grilled and honeyed version.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 2 lemons
  • 1 tbsp honey
  • A large handful of mint
  • A bag of watercress
  • A punnet of alfalfa sprouts
  • 1 cucumber
  • 1 avocado
From your kitchen
  • 1-2 tbsp olive oil
  • Sea salt
Step by step this way
  • 1.

    Preheat your oven grill to high. No grill setting? Just crank your oven to its highest setting. Line a baking tray with foil.

  • 2.

    Slice the ends off your lemons. Halve lenthwise. Slice wafer thin. Pluck out any seeds. Arrange on the lined baking tray in a single layer. Dust with salt. Grill or bake for 10 mins or till a little charred around the edges.

  • 3.

    Pluck the lemons from the tray. Pop into a bowl with the honey. Stir to mix.

  • 4.

    Pick through your watercress and remove or chop up and large stems. Mix the watercress with your sprouts. Add the mint leaves to the mix.

  • 5.

    Use a veg peeler to peel the cucumber into ribbons, when you get the seedy centre, stop ribboning and just thinly slice it. Add the cucumber to the salad. Halve and de-stone your avocado. Peel and slice it. Add to the salad.

  • 6.

    Toss the salad with a pinch of sea salt and a gloss of olive oil. Gently mix in the honeyed lemons.

  • Tip

    Avocado not ripe? Pop it in a paper bag and it should soften up in a day or two. It's ready if it gives a little when squeezed.