Apple, radish & watercress salad

Apple, radish & watercress salad

Apple, radish and watercress, honey yoghurt, buckwheat vinaigrette

serves 6

Salad
4 red apples, peeled and sliced
4 green apples, peeled and sliced
6 breakfast radishes, finely sliced
200g watercress, picked and washed
2 avocados

Vinaigrette
200g buckwheat cooked
1 cucumber, peeled, seeded and diced
2 tbs grapeseed oil
2 tbs olive oil
1 tsp lemon juice
1 tsp soy sauce
2 tbs rice wine vinegar

For the vinaigrette
Combine the vinegar, soy sauce, lemon juice.  Combine the oils then whisk slowly into the vinegar mix.  Placed the diced cucumber and buckwheat in a bowl and add the dressing.

Honey yoghurt
150g natural yoghurt
½ Tbs honey
Pinch salt

For the yoghurt
Slowly melt the honey on the stove, then mix through the yoghurt and season

Presentation
Smear each plate with a good amount of honey yoghurt.  Arrange the apple, avocado and watercress neatly on top.  Then spoon over the buckwheat vinaigrette.  Season with a turn of black pepper.

Perfect with a glass of  Pichot’Le Peu de la Moriette’ Vouvray Demi-Sec, 2007