I was supposed to be baking today. I had planned to spend a good few hours in the kitchen standing next to a hot oven, but when I stepped out early this morning for my routine exercise, I realised I would have to change my plans. I could feel a soft warm breeze during my morning walk to the beach, but before mid-day the temperatures had hit the high twenties and there was no chance for keeping the oven going for hours.
I did step out to pick up some fresh ingredients from the green grocer and I couldn't get my mind of a citrusy salad with a slight hint of pepperiness. This watercress salad was exactly what I was craving for on this hot day, but hopefully I can return to my baking again tomorrow.
Watercress and citrus salad
a handful of watercress, leaves picked and washed
small handful of basil leaves
1 grapefruit, cut into segments
1 orange, cut into segments
small handful of golden raisins
50ml extra virgin olive oil
small handful watercress, leaves picked and washed
small handful basil
tiny pinch of sea salt
freshly ground black pepper
1 tbsp lemon juice
Arrange all the salad ingredients on a platter.
For the dressing, place the watercress and the basil into a food processor and process until fine. Mix the leaves with extra virgin olive oil and season with salt and pepper. Adjust the flavour with the lemon juice and serve with the salad.