Watercress is in season right now and it’s one of those foods brimming with nutrients. You can easily squeeze it into your diet in place of regular lettuce or rocket, where it brings a lovely peppery flavour. It adds a lovely bite to smoothies and juices and is surprisingly mild in soups. What I want to share with you this month is a lovely sauce you can whip up in a flash and use to perk up white meat, pork or fish.
This recipe is really easy to make so you can enjoy it midweek or serve it for a fancy weekend dinner. Don't worry about the anchovies - my kids didn't even notice and they're pretty good at policing 'weird' ingredients in the food I cook them.
So, here goes with pork medallions with watercress salsa verde
2 pork medallions
1 clove garlic, crushed
4 anchovy fillets
15ml capers, rinsed
30ml fresh flat leaf parsley leaves
15ml fresh basil leaves
good handful of watercress
freshly ground black pepper
30ml extra virgin olive oil
15ml lemon juice
Preheat the grill and grill the medallions for 15 mins, turning halfway.
To make the salsa verde, place the salsa ingredients in a mini food processor and blitz until the sauce is well combined. You can also do this by hand by chopping everything very finely and mixing it together with oil and lemon juice. Serve a dollop of the salsa on top of each medallion.
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