members recipes

PREP: 10 mins COOK: none SERVES 6

Ingredients
50g/2oz sunflower seeds
5ml/1tsp sunflower oil
2 heads of little gem lettuce, washed
50g/2oz watercress
half a cucumber, washed
1 (250g) pack cooked beetroot in natural juices, drained
12 radishes, trimmed
4 spring onions trimmed
Dressing:
juice of 1/2 lemon
60ml/4tbsp sunflower oil
15ml/1tbsp wholegrain mustard
5ml/1tsp clear honey
salt and freshly ground black pepper

Method
1.Place the sunflower seeds and 5ml/1tsp of oil in a small pan and cook over a medium heat until the seeds are golden and toasted. Leave to cool.
2.Thickly shred the lettuce heads and place in a large bowl, add the watercress leaves and toss together.
3.Cut the cucumber into quarters lengthways then thinly slice. Roughly dice the beetroot; thinly slice the radishes and spring onions. Add all of these to the bowl.
4.Finally place all the dressing ingredients together in a small bowl and whisk together with a fork. Season to taste. Scatter the sunflower seeds over the salad, then drizzle over the dressing serve.

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