Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing
by Joey O'Hare
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Ingredients
Store Cupboard
50g of cashew nuts, soaked for 2 hours
1 tsp Dijon mustard
salt
pepper
30g of blanched almonds, roasted
1 tsp Marmite
Salad & Fresh Herbs
80g of watercress
tarragon leaves, 1 small handful
baby watercress, to garnish
Fruit & Vegetables
1 lemon, juice only
400g of new potatoes, halved
radishes, shaved, to garnish
Beverages
50ml of water
Oils & Vinegars
36ml of olive oil
2 tbsp of white wine vinegar