Pittwater Life April 2018 Issue


Safety First: Reducing risk on Mona Vale Rd. We Will Remember: ANZAC Day. Tina Harrod: Island Life. 40 Years' Courtship: Careel Bay Tennis Club

Food Life

In Season


Food Life

Considered a superfood,

watercress is often

overlooked when thinking

about leafy greens to add

to a salad. Watercress is a

close cousin to mustard

greens, horseradish,

cabbage and rocket. An

attractive, succulent plant,

watercress bears small,

round, slightly scalloped

leaves, which, in summer,

produce tiny white flowers

that become small pods

with two rows of edible

seeds. Watercress has been

cultivated in Europe, Central

Asia, and the Americas for

millennia for use as both

food and a medicine.

One of the best culinary

aspects of watercress is its

versatility. It can be used as a

salad green (a very nutritious

one!) with Romaine lettuce

or fresh spinach, steamed

and eaten as a vegetable, and

is great when added in soups

to give a subtle, peppery

flavor. It’s also a standard

ingredient for sandwiches in

Britain for both common and

high tea.


Look for fresh, perky

leaves in bunches,

with no

signs of

wilting; the leaves begin to

darken and the stems become

limp as it gets old.


Remove end ties and plunge

the bunch in a large bowl of

iced water. This is a great way

to keep it fresh and crisp for

2-3 days. Before using, place

onto a clean tea towel, draw

the edges together and shake

gently to remove water.


Watercress is a good source

of antioxidants and contains

iron, folic acid, Vitamin B6, A

and C.

Also In Season


Apples – Royal Gala

and Delicious; Bananas;

Figs; Kiwifruit; Limes;

Mandarins (Imperial);

Pears; Passionfruit;

Australian Pomegranate;

Passionfruit and Quince.

Also Asian greens; Green

beans; Broccoli; Broccolini;

Cabbage, Capsicums;

Cauliflower; Fennel,

Potatoes, Pumpkin,

Silverbeet and Spinach.

Roast potato, beetroot and

watercress salad

Serves 6-8 (as side)

1kg washed potatoes, scrubbed

3 tbs olive oil

2 bunches baby beetroot, small leaves reserved

3/4 cup walnut halves, toasted

2 cups picked watercress

¼ cup micro herbs, optional

100g labne, drained (see jb tip)

Horseradish Dressing

60ml extra virgin olive oil

½ lemon, juiced

2 tsp horseradish cream

1. Cut the potatoes into 4cm pieces and put into a saucepan.

Cover with cold water. Add a good pinch salt and bring

to the boil. Reduce heat to medium and boil gently for 10

minutes. Drain. Transfer to a greased roasting pan. Drizzle

with half the oil, season, turn to coat.

2. Preheat oven to 200°C fan forced. Peel and trim the beetroot.

If large cut in half. Arrange in a roasting pan lined

with baking paper. Drizzle with remaining olive oil, season.

Roast potatoes and beetroot together (potatoes on shelf

above the beetroot) for 1 hour or until potatoes are golden

and beetroot tender. Set aside for 15 minutes to cool


3. Arrange potatoes and beetroot on a serving platter. Scatter

over the walnuts, any reserved beetroot leaves, watercress

and micro herbs.

4. Combine all the horseradish dressing ingredients in a bowl,

whisk to combine. Drop spoonfuls of labne over the salad,

pour over the dressing, toss gently. Serve.

Janelle’s Tip: You can buy labne in some supermarkets. To

make your own, spoon 500ml Greek yoghurt into a sieve lined

with muslin or a new Chux. Sit the sieve over a bowl, cover

and refrigerate 4 hours (or overnight if time allows). Discard

the liquid in the bowl – the soft, creamy mixture in the sieve

is labne. Spoon into a jar, cover with olive oil and keep in the

fridge for up to 2 weeks.

66 APRIL 2018

The Local Voice Since 1991

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