Serves:4 as a starter or side
1 red chilli, deseeded
½ tsp grated fresh root ginger
2 tbsp light soy sauce
1 lime, zest and juice
½ garlic clove, finely chopped
3 tbsp extra virgin olive oil
handful coriander leaves, roughly chopped
3-4 medium turnips (about 400g), peeled
100g pack watercress, tough stems discarded
1. Finely chop ¾ of the chilli and mix in a large bowl with the ginger, soy sauce, lime zest and juice, garlic, olive oil and coriander; set aside.
2. Cut the turnips into wafer-thin slices – a mandolin or the thinnest slicing blade of a food processor are useful here – and toss with the dressing. Quickly mix with the watercress and spread over a platter or divide between plates, spooning over the juices. Finely slice the remaining chilli and scatter over the top of the salad, with more coriander, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
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