- 50g watercress
- 1 pomegranate
- 2 clementines
- 2 sharon fruit
- 1 tsp red wine vinegar
- 100g soft sheep's cheese
- 25g pumpkin seeds
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
Prep: 20 mins | Cook: 2-3 mins
1. Pick any really thick stalks out of the watercress so you just have tender shoots and leaves. Pop the watercress in a large bowl.
2. Halve the pomegranate around its equator. Loosely hold 1 half, cut side down, in the palm of your hand over the bowl. Thwack it firmly with a wooden spoon – the seeds should fall out. Keep hitting the pomegranate half till you’ve got out as many seeds as you can, then pull out any stubborn seeds and add them to the bowl. Repeat with the second half.
3. Peel the clementines and pull off as much white pith as possible. Slice into 6-7 round slices and add them to the bowl.
4. Trim the tops and bottoms off the sharon fruit. Peel, then slice into wedges and add to the bowl.
5. Measure out 1 tsp red wine vinegar and add to a small bowl. Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Whisk together (you can use a fork) to make a dressing. Taste and add a little more vinegar, salt or pepper if you think it needs it. Pour the dressing into the salad bowl and toss to coat the fruit and veg in the dressing. Divide between 2 plates.
6. Break the sheep’s cheese up into small chunks and dot over the top of the salad.
7. Put a dry frying pan on a medium heat. Tip in the pumpkin seeds and toast for 2-3 mins till they start to pop and jump. Scatter the toasted seeds over the plates of salad, and serve.