Recipe: Watercress, goat's cheese croutons and honey shallots

Honey shallots contrast with the peppery flavour of watercress. Photo / Doug Sherring

I love watercress and always try new ways with it. It is peppery and contrasts well with sweet and rich ingredients.

1 Pick over the watercress, removing any stalks that are too big and leaves that are discoloured.

2 Wash it well and dry it gently on a paper towel or in a salad spinner.

3 Peel some shallots, gently colour these in a pan with butter and olive oil, just cover with water and a tablespoon of liquid honey.

4 Allow to simmer until the water has evaporated and the shallots are tender and glazed. Cool.

5 Cut some croutons from a bread stick, put a generous amount of goat's cheese on to the slices and bake in a medium oven until the cheese has melted and slightly coloured. Cool.

6 Make a bed of watercress, arrange the shallots and croutons through it and dress with a good glug of olive oil. Season well with salt and ground pepper.