This crunchy, fresh and acidic watercress salad goes well with any rich protein such as pork shoulder or ribs.
Ingredients
100ml warm water
100ml apple cider vinegar
50g honey
12 large red grapes, cut in half
100g brown lentils
1 granny smith apple, julienned using a mandoline
2 spring onions, white and green parts, finely sliced
2 handfuls watercress, picked
1 handful mint leaves, torn
1 handful flat-leaf parsley leaves
2 tbsp extra-virgin olive oil
3 tbsp apple cider vinegar
1 tbsp Dijon mustard
salt flakes and freshly ground black pepper
Method
Mix the warm water, vinegar and honey, add the grapes and leave overnight to pickle.
When ready to make salad, remove grapes from pickling mix.
Cook the lentils in salted boiling water for 15-20 minutes, then drain and cool.
When cool, add the lentils, grapes, apple, onions, watercress and herbs to a salad bowl.
Whisk together the olive oil, vinegar and mustard, pour over the salad and season with salt and pepper. Toss gently and serve.
Serving suggestion: Pair with this rich, blood sausage dish.