In this delicious salad, snow peas and watercress supply calcium and vitamin C, mushrooms vitamin D and pecans omega-3 fatty acids. The red capsicum offers more vitamin C while the goat's cheese contributes calcium.
2 teaspoons olive oil
250 g mushrooms, thinly sliced
2 cloves garlic, finely chopped
500 g snow peas, strings removed
1 small red capsicum, cut into thin strips
3 tablespoons rice vinegar
2 teaspoons honey
4 cups (about 150 g) watercress leaves
125 g mild goat's cheese
2 tablespoons pecans, toasted and chopped
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In large non-stick frying pan, over moderately high heat, heat 1 teaspoon oil. Add mushrooms and sauté for 4 minutes or until tender and lightly browned. Add garlic and cook for 1 minute. Add snow peas and capsicum, and sauté for 4 minutes or until crisp-tender.
Transfer to large bowl and add vinegar, honey and remaining 1 teaspoon oil, tossing to combine. Let stand for 20 minutes before serving.
Divide watercress among 4 salad plates and top with snow pea mixture. Sprinkle with goat's cheese and pecans.