Watercress, corn and beetroot salad


Ingredients 9
Servings 2
Time

Ingredients

  • 50
    g
    fresh watercress, well chilled
  • 30
    g
    rocket leaves
  • 1
    whole mealie, kernels cut off and blanched in boiling water for 1-2 minutes
  • 2
    medium beetroot, cooked and diced
  • 1
    small crisp red apple, cored and sliced
  • 1
    medium onion (preferably red), quartered and thinly sliced
  • 45
    ml
    olive oil
  • 30
    ml
    cider vinegar
  • salt and milled black pepper
 

Method

 
Remove stems from watercress and layer leaves in a bowl with rocket, mealie kernels, beetroot, apple and onion. Blend oil, vinegar, salt and pepper until creamy and pour over salad just before serving.
 

 

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