Salad Recipes - Tangy Watercress and Orange Salad

Ingredients

• 75 g/6 oz/1 1/2 cups conchiglie

• 2 bunches of watercress

• 2 oranges

• 20 ml/4 tsp snipped chives

• 45 ml/3 tbsp olive oil

• 15 ml/1 tbsp lemon juice

• Grated rind of 1/2 lemon

• 10 ml/2 tsp clear honey

• 2.5 ml/1/2 tsp Dijon mustard

• Salt and freshly ground black pepper

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Method:

1. Cook the pasta in plenty of boiling salted water according to the packet directions. Drain, rinse with cold water and drain again.

2. Place in a serving bowl. Trim the watercress and separate into small sprigs. Add to the bowl.

3. Holding the oranges over the bowl, pare off all the rind and pith and separate them into segments.

4. Add to the bowl and squeeze over any juice left in the membranes. Add the chives.

5. Mix the oil, lemon juice, lemon rind, honey, mustard and a little salt and pepper until thoroughly blended.

6. Pour over the salad and toss well before serving.