May brings us the start of British watercress season, thanks to The Watercress Company’s recipes

Watercress is packed with over 50 vitamins and minerals, including exceptionally high levels of vitamins C, E and A, folate and calcium.  It is also rich in iron (nearly twice as much as spinach) that’s more easily absorbed, making it an essential addition to any vegetarian or vegan diet.  

Another little-known fact about watercress relates to amino acids; compounds that play many critical roles in the body, including regulating the immune function and building muscle. The best sources of essential amino acids are animal proteins like meat, eggs, and poultry but, unusually for a plant, watercress has a full complement of the nine essential amino acids.

Hot honey salmon  & watercress salad

Ingredients:

• 80g watercress

• Two salmon fillets

• One lemon, quartered

• One avocado, sliced

For the hot honey:

• 50ml honey

• Two garlic cloves, halved

• 1-2 tsp chilli flakes

For the quick pickled red onions:

• ½ red onion, thinly sliced

• 2tbsp vinegar – white wine
or apple cider

• ½ tsp salt

•1tsp sugar

“Watercress has a full complement of the nine essential amino acids”

Method:

1.        For the hot honey, warm the honey gently in a small pan. Add the garlic and chilli flakes and allow to infuse. Once fragrant and spicy, remove from the heat.

2.        For the red onions, in a bowl or jar with a lid, add the sliced onion. Pour over the vinegar before sprinkling
in the salt and sugar. Give it a mix, or shake, to combine and
let it sit while you prepare everything else.

3.        Brush one side of the salmon with the hot honey. Lay it coated side down in a hot pan and cook for five or six minutes. Brush the topside with a little more of the honey, flip and repeat.

4.        To assemble the salad, split the watercress between two plates. Add ½ the avocado to each plate. Top with the salmon fillets and a spoonful of the red onion. Drizzle everything with a little more of the hot honey.

5.        Serve with the lemons, squeezing fresh lemon juice over everything.

Ä Roast broccoli, Parmesan & watercress salad

Ingredients:

• 140g broccoli florets, about half a head of broccoli

• 40g watercress

• 30g Parmesan, shaved

• 15g pomegranate seeds

•Oil, salt & pepper

Method:

1.         Preheat the oven to 180°. On a baking tray, arrange the broccoli florets. Spray or drizzle a little oil over the broccoli and sprinkle with a pinch of salt and pepper. Roast in the oven for about 10-12 mins, until the broccoli is cooked.

2.         In a bowl, toss the cooked broccoli together with the watercress and arrange on a plate. On top, shave the parmesan over the salad. Sprinkle with pomegranate seeds for a pop of sweetness.

For these and other inspiring watercress recipes, visit watercress.co.uk or find LoveWatercress on Facebook and Instagram