Tangy Watercress Mange Tout Salad

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

200g Mange Tout, Blanched for 2-3 minutes then cooled in iced water

250g Tomatoes, roughly chopped

½ Bunch Mint, roughly chopped

150g Watercress

Lemon & Caper Dressing:

2 Lemons, peeled and cut into cubes (seeds removed)

1 ½ tbsp Capers, drained

2 tbsp Olive Oil

Cracked Black pepper

50g Cellophane/ Glass Noodles

Oil for Deep Frying

Sprinkle of Salt

1 Egg Yolk

1 tbsp Mustard

1 tbsp Kombucha

130ml Light Olive Oil

Salt & Cracked Black Pepper to Season

Begin with the mayo. Whisk together the yolk, mustard and kombucha until combined. Drip in the oil, drip by drip, until you form an emulsion. After a stable emulsion has formed, add the rest of the oil in a slow, continuous stream. Taste, season with salt & pepper. If a little thick, thin down with ice cold water. Set aside.
For the dressing, heat the oil in a frying pan and add the lemon chunks and capers. Fry until the capers pop, season with black pepper and set aside.
For the noodles, heat the oil in a deep sided pan, no more than 2/3 full to 180C. Add the noodles, they will puff up immediately. Drain on kitchen paper, sprinkle with salt and set aside until ready to serve!
When ready, mix the watercress, tomatoes, mange tout and mint with the lemon & caper dressing. Top with the noodles and serve with the mayo for spooning over.