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Harriet Mansell's Warm Watercress and Roasted Plum Salad

Course: lunch, Salad
Keyword: feta, plum, salad, Watercress
Servings: 2 people
Author: Robin Wylde


  • 2 bunches watercress
  • 200 g tahini
  • 50 ml coldpressed rapeseed oil
  • 20 leaves mint
  • 1/2 clove garlic
  • 1 lemon
  • 50 ml raw or live apple cider vinegar
  • salt
  • 2 - 3 plums
  • 100 g high quality Feta
  • 1 tbsp Pumpkin seeds
  • 1 tbsp Sunflower seeds
  • 1 tbsp Sesame seeds
  • Aleppo chilli flakes
  • 1 tsp fine seaweed flakes
  • Zest of half an orange
  • Maldon sea salt flakes


  • Sprinkle plums or stone fruit with a light sprinkling of crushed maldon sea salt flakes and leave for 10 minutes.
  • Add all seeds to a baking sheet into an oven at 180C for 10 minutes or until golden and toasted
  • Remove, and quickly blitz or roughly chop together, adding a pinch of maldon sea salt flakes, 1/2 tsp aleppo chilli flakes (or more if you like it a little bit more spicy), the seaweed flakes, and finish with some fine orange zest
  • Make dressing: Add to a blender - 200g tahini, 1 bunch chopped watercress, 20 leaves mint, 1/2 clove garlic, 1 tsp salt, 50ml cold pressed rapeseed oil, 1 squeeze lemon, 1 ice cube and 1 - 2 tsp apple cider vinegar - blitz, and then adjust acidity and salt to taste, until it really 'pops' - it's a dressing so you want it to be very well seasoned - and zingy.
  • Place plums into a thick based pan or griddle, and cook until they take on some char marks and start to go jammy. When cooked, set aside and then re-warm when you are ready to serve the salad.
  • Wash the other bunch of watercress, and place the leaves in a bowl - drizzle with a splash of rapeseed oil, a squeeze of lemon, a pinch of salt and toss together, then start to divide onto the two serving plates.
  • Build the salad by layering together the leaves, the green dressing, the furikake style seed mix, the stonefruit and the crumbled feta.