Watercress is back in season – and we’re celebrating with this delicious recipe

Spring heralds the start of British watercress season. Grown in flowing spring water the peppery plant clings to the bed’s gravel base, absorbing minerals and vitamins. Packed with more than 50 minerals and vitamins and super-rich in iron, watercress boasts great health benefits and even has its own special celebration – the Alresford Watercress Festival which this year marks its 20th anniversary on 19 May. The Watercress Company, the UK’s biggest grower of watercress, has developed some delicious new salad recipes perfect for bright spring days stretching into summer – including this tasty little number. So go on, give it a whirl…

HOT HONEY SALMON AND WATERCRESS SALAD

Serves 2
Prep time: 15mins
Cook time: 20mins

Ingredients
• 80g watercress
• 2 salmon fillets
• 1 lemon, quartered
• 1 avocado, sliced

For the Hot Honey:
• 50ml honey
• 2 garlic cloves, halved
• 1 to 2tsp 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

Method
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. 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.
Brush one side of the salmon with the hot honey. Lay it coated side down in a hot pan and cook for 5 to 6 minutes. Brush the topside with a little more of the honey, flip and repeat.
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. Serve with the lemons, squeezing fresh lemon juice over everything.