Happy Saturday. Today I am bringing you a super healthy and easy recipe that will leave you wanting more. Summer is the definition of good food, so I will not fail you. I have plenty more recipes on the way for you.
Watercress: Watercress, a relative of the mustard plant, has a strong peppery flavour.
- It’s a source of folate and calcium as well as being high in vitamin C.
- Watercress has been celebrated for its nutritional content for hundreds of years; it first appeared on a menu in the 1300s. There is a dedicated annual watercress festival near Winchester.
Takes: 40 minutes
(High in vitamin C, high in folate, high in vitamin B1 and 2 of your 5 a day.)
- 125g frozen peas
- 1tbsp sunflower or vegetable oil, plus extra for greasing
- 2 beetroot, very finely sliced
- 1 sweet potato, very finely sliced
- 1 parsnip, very finely sliced
- 1 ripe avocado
- 1/2 ×80g bag of watercress
- 1 spring onion, roughly chopped
- 1 lemon, juiced
- 1tbsp pumpkin seeds
- Blanch the peas in a pan of boiling water for 3-4 minutes, until cooked. Set aside until cool.
- Heat the oven to gas 6, 200°C, fan 180°C and brush 1-2 baking trays with a little oil.
- Toss the finely sliced vegetables with 1tbsp of oil.
- Spread out on the oiled trays and bake for 10 minutes.
- Turn the vegetables and bake for a further 5-10 minutes, until crisp. Cool on wire racks.
- For the guacamole, put the avocado, watercress, spring onion, most of the lemon juice and some seasoning in a food processor. Blitz until smooth.
- Drain the peas, then add to the food processor and pulse to roughly chop.
- Tatse and add a slash of lemon juice if needed, then transfer to a bowl.
- Garnish with pumpkin seeds.
- Add the crisps and you’re ready to serve.
Each serving contains
And that is the end my lovelies. I hope you enjoy making this. Let me know if you do. You can tag me on instagram and use #galaxygirlbakes
Have an amazing night.