Watercress salad with roasted beetroot, goats cheese grapefruit & pomegranate seeds.

Was feeling a bit under the weather, so when deciding what to cook for dinner last night, I decided I needed some superfoods.

Watercress salad with roasted beetroot, goats cheese grapefruit & pomegranate seeds.

Clean a bunch of beetroot and cut into cubes. Season with sea salt, black pepper & fresh thyme. Coat with olive oil, and roast in the oven.

Take a healthy bunch of washed watercress and lay on a flat platter. Let the beetroot cool slightly before putting onto the watercress. Dot the goats cheese over the beetroot - best to use is the soft, creamy goats cheese & not the one with the rind as the flavour will overpower the salad.

Remove the seeds from a pomegranate and in a bowl, combine with the flesh from a red grape fruit which has been cut into rough 1 cm cubes. Take this mixture and put on top of the salad. Sprinkle with some toasted seeds and sprinkle with walnut oil.


I served this with a nice rare rib-eye steak, as the pepperyness from the watercress and the flavours nicely complemented the steak.