Watercress Recipe

Watercress is in season right now and it’s one of those foods brimming with nutrients. You can easily squeeze it into your diet in place of regular lettuce or rocket, where it brings a lovely peppery flavour. It adds a lovely bite to smoothies and juices, and is surprisingly mild in soups. What I want to share with you this month is a lovely sauce you can whip up in a flash and use to perk up white meat, pork or fish.

Pork medallions with watercress salsa verde

Serves 2


2 pork medallions

1 clove garlic, crushed

4 anchovy fillets

15ml capers, rinsed

30ml fresh flat leaf parsley leaves

15ml fresh basil leaves

good handful of watercress

freshly ground black pepper 

30ml extra virgin olive oil 

15ml lemon juice


Preheat grill and grill the medallions for 15 mins, turning halfway.

To make the salsa verde, place the salsa ingredients in a mini food processor and blitz until the sauce is well combined. You can also do this by hand by chopping everything very finely and mixing it together with oil and lemon juice. Serve a dollop of the salsa on top of each medallion.

About the Author Georgina Graham

George is the Nutritional Therapist at Cotswold Better Health. She qualified at the Institute for Optimum Nutrition in 2006 and has been a practising Nutritionist ever since.

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