This first recipe, in my series of seasonal vegan salads, is unapologetically bold. It celebrates some of the best of spring’s produce, with all the flavours dialled up to their maximum! For me, watercress and tarragon is a match made in heaven, and watercress, cream cheese and marmite sandwiches were a childhood favourite… I’ve combined the two flavour combinations here in this gutsy, vibrant salad.
The watercress sauce is enriched with soaked cashews; this adds wonderful body to the sauce without interrupting the punch of the watercress and lemon. A high power blender is key here, making the sauce as creamy and smooth as possible. The tarragon and toasted almond pesto is deliberately left chunky as this adds a fantastic, contrasting texture.