Watercress, Roasted Onion and Pistachio Salad

Salads are an easy way to up your veg intake and this one will give you a delicious boost. Gram for gram, watercress contains more vitamin C than oranges. Combine this with chickpeas for protein and pistachios for a healthy dose of vitamin K and potassium and you’re onto a nutritional winner.


1⁄2 red onion cut into chunks

1 tbsp olive oil

30g (11⁄4oz) canned chickpeas, rinsed and drained 1 small garlic clove, finely grated

1⁄2 red chilli, finely sliced diagonally

15g (1⁄2oz) de-seeded cucumber, finely sliced

15g (1⁄2oz) raw pumpkin seeds

15 (1⁄2oz) raw pistachios

70g (23⁄4oz) watercress

1 spring onion (scallion), sliced diagonally

For the dressing

2 tbsp olive oil

Juice of 1 lemon

1 tbsp tamari

1 tsp agave syrup


Preheat the oven to 1700C / 3400F / gas mark 31⁄2

Place the onion chunks on a baking tray (cookie sheet), drizzle with the olive oil and bake for 30 minutes, or until soft.

Place the chickpeas in a bowl with the roasted onion and the garlic and mix thoroughly. Stir in the chilli, cucumber, pumpkin seeds and pistachios.

Whisk the dressing ingredients together with a fork.

To serve, scatter the watercress on a plate, top with the chickpea mixture, spring onion (scallion) and drizzle over the dressing.