Recipe

Peach, watercress and spiced walnut salad

Nov 30, 1976 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Peach, watercress and spiced walnut salad
  • 3/4 cup (75g) walnut pieces
  • 1 egg white, beaten lightly
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 3 cup (350g) firmly packed, trimmed watercress
  • 2 medium peaches (300g), peeled, sliced thickly
  • 1 small red onion (100g), sliced thinly
  • 1 lebanese cucumber (130g), seeded, sliced thinly
Lime yoghurt dressing
  • 1/3 cup (95g) low-fat yoghurt
  • 1 teaspoon finely grated lime rind
  • 1 tablespoon lime juice

Method

Peach, watercress and spiced walnut salad
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line greased oven tray with baking paper.
  • 2
    Combine nuts with egg white in small bowl; drain nuts, toss in combined spices. Place nuts, in single layer, on oven tray; roast about 5 minutes or until crisp. Cool.
  • 3
    To make lime yoghurt dressing; whisk ingredients in small bowl until combined.
  • 4
    Combine nuts with remaining ingredients and dressing in large bowl. Season to taste.

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