Spinach and Watercress Salad Recipe

Ingredients

Serve 4

• 1 tbsp golden raisins/sultanas

• 2 tbsp fresh lemon juice

• 1 lb/500 g baby spinach leaves

• 4 oz/125 g watercress, stems removed

• 2 carrots, scraped and coarsely grated

• 1/2 cup/50 g chopped walnuts

• salt to taste

• 4-6 tbsp extra-virgin olive oil

Method:

1. Soak the raisins in the lemon juice for 5 minutes.

2. Wash the spinach and watercress and dry well. Place in a large salad bowl.

3. Add the carrots, walnuts, raisins, and lemon juice. Season with salt and drizzle with the oil.

4. Toss well and serve immediately.