SERVES 4
PREPARATION 5 MINS
COOKING 10 MINS
1 tbsp olive oil
1 red pepper, sliced
1 bunch asparagus, trimmed and halved lengthways
100g (3.5oz) raw, unsalted almonds
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp caster sugar
1 bunch watercress, stalks removed
100g (3.5oz) goats cheese
1. Heat the oil in a wok or large frying pan over a high heat. When it begins to smoke add the sliced peppers and asparagus and stir fry for 3-4 minutes or until the peppers are soft and the skin is beginning to brown.
2. Remove the vegetables to a plate and return the wok to the hight heat. Add the almonds to the wok along with the soy sauce, vinegar and sugar. Stir-fry for 2-3 minutes or until the nuts are glossy and beginning to darken.
3. Remove the nuts to a chopping board. Allow to cool slightly, then chop roughly. Arrange the watercress over a large serving plate and top with the peppers and asparagus.
4. Crumble the goats cheese in large chunks over the top of the salad a scatter with the almonds.
TIP
Watercress doesn't last long, so to help keep it fresh, soak it in a bowl of water for a few minutes, drain and store in the fridge in an airtight container lined with a paper towel.