Supplied by Megan Huber, qualified chef, who traded in her apron to be a teacher, constantly looking for fun recipes to play around with & ‘Jazz up’. Based in Bryanston, she offers kiddies & domestic cooking classes.
-for the salad
1 pkt. watercress, with any large stems removed
1/2 cup of cooked streaky bacon, cut up into small pieces
1/2 cup kumquats, sliced thin and seeded
1 avocado, sliced
1/2 teaspoon sea salt
fresh ground pepper
red pepper flakes
-for the dressing
½ cup kumquats, rinsed and small stem removed
1 large clove garlic, crushed
¼ cup water, or more if needed
½ cup olive oil
2 tablespoons apple cider vinegar
½ teaspoon sea salt
½ teaspoon fresh ground white pepper
½ teaspoon tabasco sauce
- Combine the kumquats and water in a blender. Blend until smooth. With blender running, add the olive oil, apple cider vinegar, garlic, sea salt, pepper, and tabasco sauce. Scrape down the sides and check consistency–add more water if needed. Taste for salt and acid levels and adjust accordingly.
- In a large bowl, toss the watercress and the bacon with the dressing. Layer on the slices of avocado and kumquat. Sprinkle with sea salt, pepper, and red pepper flakes. Drizzle with another few tablespoons of dressing and serve.
*Any leftover dressing should keep well in the fridge for a few days.