Watercress in sesame & miso dressing
Watercress reduces in volume when cooked, so use lots. You can use this dressing with almost any green vegetable
Difficulty and servings
Preparation and cooking times
Ready in 15 minutes
Vegetarian
- Blanch the watercress quickly in boiling water until just softened, but still with a little bite. Remove and rinse in ice-cold water. Drain, pat dry and chop roughly.
- Combine the tahini, miso and soy sauce. Pour over the watercress (keep any extra for dressing other vegetables, it'll keep for a couple of weeks in the fridge).
Recipe from olive magazine, March 2006.
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http://www.bbcgoodfood.com/recipes/4207/
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Ingredients
- 4 bunches watercress , about 300g
- 3 tbsp tahini paste (sesame paste)
- 2 tbsp white miso paste
- 1 tbsp soy sauce
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A warming winter dish, this is also a good way of using up leftovers, such as slices of cooked beef or chicken
3
ratings
This marinade also works well with firm-fleshed white fish, chicken and even lamb
7
ratings
Difficulty and servings
Preparation and cooking times
Ready in 15 minutes
Vegetarian
Ingredients
- 4 bunches watercress , about 300g
- 3 tbsp tahini paste (sesame paste)
- 2 tbsp white miso paste
- 1 tbsp soy sauce
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