Lennox Hastie’s watercress, nectarine, beetroot and fennel salad

Peppery watercress and fragrant nectarines are perfect for a light lunch or side to seafood, with the addition of fennel and beetroot for sweetness.

Serve this salad as an accompaniment to grilled fish or as a light lunch. Picture: Nikki To

A seasonal salad of peppery watercress and fragrant nectarines is perfect for a light lunch or as a side to accompany fish – such as rainbow trout.

Slices of fennel and golden beetroot bring a subtle earthy sweetness, while the buttermilk and horseradish deliver a tangy finish.

If you like this, try:

• Lennox Hastie’s grilled trout with seaweed butter
• Lennox Hastie’s perfect barbecue chook
• Lennox Hastie’s oysters with sherry

–

Watercress, nectarine, beetroot and fennel salad

Ingredients

1 bunch watercress

½ bulb fennel

1 nectarine

1 raw golden beetroot

50ml buttermilk

50ml crème fraiche

30ml olive oil

Zest ½ lemon

½ teaspoon Dijon mustard

10g fresh horseradish, finely grated

Salt

Method

1. Wash and pick the watercress, discarding any tough stems. Cut the nectarine in half, remove the pit, and slice into 8-10 pieces.
2. Thinly slice the golden beetroot. Trim the fennel bulb and thinly slice it, retaining any fennel fronds for garnish. In a small bowl, whisk together buttermilk, crème fraiche, lemon zest, mustard and grated horseradish. Gradually whisk in the olive oil, seasoning with salt to taste.
3. In a large salad bowl, combine the watercress, nectarine slices, golden beetroot slices, and fennel. Gently toss the salad ingredients to combine evenly. Drizzle the buttermilk dressing over the salad, ensuring it coats the ingredients evenly.

Serves 2