Sunday, 30 June 2013
Watercress with ginger and tomatoes (3 colours)
Olive oil - 1 tbsp
Garlic - 2 cloves, finely chopped
Ginger - 1 inch piece, finely chopped
Tomatoes - 3, chopped
Watercress - 1 large bunch, washed
1) Heat the olive oil in a frying pan. Add the garlic and ginger and fry for a couple of minutes. Add the tomatoes to the pan, turn the heat down and cook until softened.
2) Add the watercress to the pan. Stir well and cook for a few minutes, stirring occasionally, until tender. Serves 2 as a side-dish.