EQUIPMENT
Chopping board and knife
INGREDIENTS
100g (small bag) of watercress
1 pink grapefruit segmented
50g hazelnuts
50g dried cranberries
DRESSING INGREDIENTS:
2 Clementine’s juiced
1tbspn olive oil
1tspn honey
Pinch of salt
Chopped fresh parsley
INSTRUCTIONS
1. Arrange watercress on a flat plate and scatter grapefruit segments and hazelnuts over the watercress.
2. Mix ingredients for the dressing, adjust seasoning/taste. Drizzle over the salad and serve.