I've been wanting to try Watercress for a while, so I went and bought some from the Markets. I then realised that the idea of soup didn't do it for me so I decided to make a salad.
Looked at some recipes, decided I was just going to make it up and hope for the best.
Luckily it worked.
1/2 bunch watercress (leaves picked of stems discarded)
300-400g quartered button mushrooms
3-4 cups large chopped pumpkin
1 large red capsicum chopped into approx. 2cm pieces
10 slices off sun-dried tomato drained
Chop pumpkin and microwave it for about 5 minutes or until soft but still holding shape.
Put leaves in salad bowl
Put chopped capsicum in saucepan over medium-high heat and toss/stir regularly till softened and starting to caramalise, then throw it straight onto the leaves.
Put mushrooms straight into same sauce pan (can add a little oil if you want - not my thing). And stir/toss till all crispy and soft and delicious.
Meanwhile put cooked pumpkin on a tray on top of baking paper and put under a grill till golden. Turn it over to get the other side too :)
Add the pumpkin and mushrooms while still warm.
Chop up the tomato's and mix them in (if you want it more oily or like the vinegar thing you can throw a little off the liquid from them in too as a dressing).
Done! Heaps quick and easy and it tastes surprisingly good. The Heat off the vegetables wilts the cress making it less strong, so its full off all the subtle flavors.
