Preparation time: n/a
Cooking time: n/a

1 x 85g bag of watercress
quarter of a clove of garlic
2 limes – juice of one, grated zest from two
150ml olive oil, half a teaspoon of caster sugar
8 fresh basil leaves, 10 sprigs of fresh coriander

Blend all the ingredients together and serve over grilled fish or shellfish (keeps for up to four days in the fridge).